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Yucca chips
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Total time: 30 min
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Chile-Cheese Yucca Chips Yucca, sometimes called cassava, is a starchy root that grows in very warm climates and makes super-crunchy chips. To remove the tough outer skin, use a sharp, heavy knife rather than a peeler. Ingredients Canola or vegetable oil, for frying | |
4 (about 3 pounds) | yuccas, peeled and very thinly sliced on a mandoline |
1 tablespoon(s) | Tim Love's Wild Game Rub |
1/4 cup(s) (1 ounce) freshly grated Parmigiano-Reggiano cheese | |
Salt |
Directions
In a large pot, heat 1 1/2 inches of oil to 350 degrees F. 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.
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