Cassava Chips (Yuca Frita) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1 pound cassava (yucca) root, about | salt | vegetable oil or lard |
| 1 | Peel the vegetable under cold running water as it discolors quickly. Cut into 1-inch slices and boil in salted water to cover until tender, about 30 minutes. The pieces often break up during cooking but this does not matter. Drain, pat dry with paper towels. In a skillet heat about 1/2 inch oil or lard and fry the pieces until they are crisp and golden all over. Serve at room temperature with drinks. The chips are also a pleasant accompaniment to meats or poultry. |
| 2 | For crisper chips, freeze the boiled vegetable for an hour or so before frying it and fry it frozen. The chips can be deep fried if preferred. |