Spiced Yuca Chips Recipe

Peel and slice

Trim both ends of the yuca. Using a sharp knife, cut the root into 3–4 inch segments. Slice each segment lengthwise and remove the thick brown skin and the underlying pinkish layer until you reach the creamy white flesh. Rinse pieces and slice crosswise into very thin rounds (about 1/8 inch). A mandoline on a low setting is helpful for uniform slices—work carefully.

Parboil

Place the sliced yuca into a medium pot and add about 8 cups water and 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook the slices for 6–8 minutes until they are just tender but still hold their shape (a fork should meet slight resistance). Do not overcook; overcooked yuca will fall apart when frying.

Dry thoroughly

Drain the yuca slices in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat the tops dry and let them air-dry for 10–15 minutes to remove surface moisture. Excess moisture will cause oil splatter and soggy chips.

Heat 1 cup neutral oil in a heavy-bottomed skillet or sauté pan over medium-high heat until the oil reaches 350–360°F (175–180°C) or a small piece of yuca sizzles vigorously when added. If you do not have a thermometer, test with a single slice; it should bubble steadily and begin to turn golden in about 30–45 seconds.

Fry in batches to avoid overcrowding. Add a single layer of yuca slices to the hot oil and fry for 1–2 minutes per side, flipping once with tongs or a slotted spoon, until the chips are crisp and golden brown. Thinner slices will crisp faster. Use 2–3 batches depending on pan size.

As each batch finishes, transfer chips to a paper-towel-lined baking sheet or wire rack set over a baking sheet to drain. Immediately while still hot, sprinkle each batch evenly with a small pinch of the fine sea salt (total 3/4 tsp across all batches) so salt adheres to the hot oil.

Allow fried chips to cool for 5 minutes; they will crisp further as they cool. Keep warm in a low oven (200°F / 95°C) on a sheet pan if frying multiple batches and serving together.

While the chips are frying or cooling, combine 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp black pepper, and 1/8 tsp cayenne (if using) in a small bowl and mix thoroughly.

After the chips have drained and you have applied the finishing sea salt, sprinkle the seasoning mix lightly and evenly over the hot chips, tossing gently to coat. Taste a chip and adjust seasoning: add a light extra sprinkle of garlic powder or smoked paprika if desired.

Optional: scatter chopped cilantro over the chips and serve with lime wedges for squeezing right before eating. The acidity brightens the spices.