Yucca, sometimes called cassava, is a starchy root that grows in very warm climates and makes supercrunchy chips. To remove the tough outer skin, use a sharp, heavy knife rather than a peeler.
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Canola or vegetable oil, for frying
4 yuccas (about 3 pounds), peeled and very thinly sliced on a mandoline
1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
How to Make It
In a large pot, heat 1 1/2 inches of oil to 350. Set 2 paper towel–lined baking sheets near the stove. Working in batches, add the yucca to the oil; stir gently to separate the slices. Fry the yucca until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to the paper towels to drain.
In a bowl, toss the yucca chips with the Wild Game Rub and the cheese. Season the chips with salt and serve.
The chips can be kept at room temperature for up to 2 hours.
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