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Tuesday, August 3, 2010


Yucca, also known as manioc or cassava, is a white, starchy tropical vegetable that was originally grown by the indigenous people who resided in the countries now known as Columbia, Venezuela, and Brazil.

Yucca is becoming increasingly popular is the production of yucca chips by many food companies. Similar in appearance and taste to potato chips, except a little sweeter, yucca chips are entering the market as a healthy alternative to other snack foods.

Yucca is available in all supermarkets - has very dark brown skin & white flesh inside.


1 Yucca

Salt, any seasoning of your choice (either Paprika or black pepper)

V Slicer with 'Thin' slicing attachment in it

Oil for deep frying


Heat oil on medium high flame for 10 minutes (7/10 flame)

Then reduce this flame to 6/10 gas setting.

While the oil is heating, peel the Yucca root's brown skin with a potato peeler. Wipe clean with a kitchen towel.

Once oil heats, set the V-slicer on the pan that is filled with hot oil.

V-slicer has a slot at the bottom which fits it on the pan.

Start slicing the yucca root directly in hot oil - about 25-30 chips per batch.

Once the bubbles start settling down and reduce, flip the chips on the other side with a laddle that has holes in it.

Let the chips cook on the other side too.

When they are ready, edges will be golden brown & the bubbling is almost stopped.

Keep paper towels on a plate. Remove the chips, season with salt & any favorite seasoning (paprika or black pepper) Mix the seasoning with the chips.

Repeat this for all batches.

1 yucca root would yield 5-6 batches depending on its length. ( more than 100-120 chips )

Let the chips cool down completely at room temperature for 30 minutes, then store.

Since the yucca root is tougher than potato or plantains, the cooling time is more.

After chips cool down, they will be more crisp & tastier than potato chips, which is the reason why Yucca root is getting so popular as an alternative to potato chips.

Prepare & enjoy !!!

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