Spiced yuca chips

Yield: 1 servings

Measure Ingredient
2½ pounds Fresh yuca; (cassava, available
\N \N ; at most Hispanic
\N \N ; produce markets),
\N \N ; cut into 4-inch
\N \N ; sections
\N \N Vegetable oil for deep frying
1 tablespoon Chili powder
¾ teaspoon Salt
\N \N A pinch of cayenne

With a paring knife make a ⅛-inch deep slit down the length of each yuca section and with the aid of the knife pry off the brown and the white layers. In a food processor fitted with the 1-mm. slicing disk slice the yuca crosswise. In a kettle heat 1-½ inches of the oil to 375F. on a deep-fat thermometer. Separating the yuca slices, drop them, 1 at a time, into the oil and fry them in batches, turning them, for 1 to 2 minutes, or until they are pale golden, transferring them as they are fried to paper towels to drain. In a small bowl stir together the chili powder, the salt, and the cayenne and in a large bowl toss the chips with the spice mixture.

Gourmet July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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