Trim the ends of the yuca root. Using a sharp knife, cut into 3–4 inch lengths. Stand a piece on its flat end and carefully slice away the thick brown skin and the pinkish layer beneath until you reach the white flesh. Rinse the peeled pieces under cold water.

Prepare yuca

Using a mandoline set to about 1/8 inch (3 mm) or a very sharp knife, slice the peeled yuca lengthwise or across into 1/8-inch-thick slices. Aim for uniform thickness so chips cook evenly.

Slice thin

Place the yuca slices in a medium saucepan and cover with about 6 cups water. Add 1 tsp salt. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook 8–10 minutes until the yuca is just tender but not falling apart (a fork should pierce with slight resistance). Do not overcook - you want them softened to remove tough starch but still hold shape.

Simmer to soften (important)

Drain yuca slices in a colander and rinse with cold water to stop cooking. Spread the slices in a single layer on a clean kitchen towel or paper towels and pat dry thoroughly. For extra crispness, let them air-dry 10–15 minutes.

Drain and dry

In a heavy skillet or sauté pan, pour enough vegetable oil to cover the bottom about 1/8–1/4 inch deep (about 3/4 to 1 cup depending on pan). Heat over medium-high until shimmering and a small piece of bread sizzles immediately (about 350°F / 175°C if using a thermometer).

Heat oil

Working in batches (do not overcrowd), add a single layer of yuca slices to the hot oil. Fry 2–3 minutes per side until golden and crisp. Use a spatula or tongs to flip carefully. If pieces puff slightly and become crisp, they are ready. Transfer cooked chips to a paper towel-lined tray to drain.

Fry in batches

While chips are still warm, sprinkle the spice mix (1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garlic powder, 1 tsp ground black pepper) evenly over the chips and toss gently to coat. Finish with fine sea salt to taste (about 1 tsp evenly distributed). Squeeze lime over chips if using.

Season

In a small bowl, combine 1 cup mayonnaise, 2 tbs sriracha, 1 tbs fresh lime juice, 1 tsp honey, 1 tsp smoked paprika (optional), and 1 tsp minced garlic. Whisk until smooth and homogenous.

Combine ingredients

Taste the sauce and add 1/4 tsp salt and 1/4 tsp black pepper or more to taste. If you prefer sweeter balance, add an additional 1/2 tsp honey. If you want more heat, add more sriracha in 1/2-tsp increments.

Adjust seasoning

For best flavor integration, chill the chili mayo in the refrigerator for 15–30 minutes before serving. Give it a final stir before plating.

Chill (optional)

fresh yuca (cassava), peeled and cut into 1/8" slices

water (for boiling)

salt (for boiling)

vegetable oil (for frying) or neutral oil for shallow frying

smoked paprika

ground cumin

ground coriander

garlic powder

ground black pepper

fine sea salt (to finish)

lime (optional, for serving)

mayonnaise (full-fat for best texture)

sriracha or your preferred chili sauce

lime juice (freshly squeezed)

honey or agave

smoked paprika (optional, for warmth)

garlic (minced)

salt (to taste)

black pepper (to taste)

Spiced yuca chips with chili mayo

Make Spiced Yuca Chips With Chili Mayo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Spiced Yuca Chips With Chili Mayo Recipe

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