Yucca Chips

Ingredients:

• 2 cassava root (fresh)
• 1 quart water, iced (more or less as needed)
• Salt to taste

Directions:

• Slice off about a half inch from each end of the cassava (yucca)
• Peel the brown bark-like skin from the
• With a vegetable slicer or mandolin, slice the root into thin rounds (about 1/8 inch or less). You can use a straight blade or crinkle-cut blade.
• Put the slices into the ice water right away and allow them to steep for 45
• Remove the slices from the
• Drain and dry on paper towels (you don’t want them to be wet when you put them in hot oil).
• Fry in hot oil at 370F until lightly brown and crisp. Don’t crowd the fryer. Fry in batches if necessary.
• Drain the chips on paper towels, sprinkle with salt.
• Serve immediately or allow to cool and store them sealed in plastic bags or airtight container.

Nutrition Facts: