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Spiced Yucca Chips

Spiced Yucca Chips is a traditional Aruban recipe for a classic snack of deep fried yucca (cassava) chips (crisps) with spiced salt. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Spiced Yucca Chips.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

6

Rating:

Tags : Spice RecipesAruba Recipes

In the Caribbean the starchy tubers known in Africa (and elsewhere) as Cassava or Manioc are known as Yucca (and no, it has nothing to do with the Agave plant). On many Caribbean islands (in common with West Africa in fact) there are two kinds the 'sweet' and 'bitter'. The sweet kind has much less cyanide compounds than the bitter and though it does need to be cooked before being consumed it does not need to be leached before being eaten. Cassava goes off very quickly unless it is waxed, but the waxed kind will keep in the refrigerator for a couple of weeks unless the wax coating is damaged. Choose young tubers (older tubers become woody) and peel before use.

Ingredients:

1 tbsp hot chilli powder
cayenne pepper, to taste
1kg fresh yucca (cassava), cut into 10cm sections
3/4 tsp salt
vegetable oil for deep frying

Method:

Pare the cassava and remove any woody sections and any brown outer rim then use a mandolin to slice into thin slivers about 2mm thick at most.

Heat your oil in a wok or a deep fat fryer and drop the cassava slices singly into this, frying them in batches. When crisp remove from the oil and drain on kitchen paper. Combine the chilli powder, salt and cayenne pepper in a small bowl and use to season the yucca chips before serving.