YUCCA ROOT CHIPS RECIPES

Steps:

• With a sharp knife or vegetable peeler, remove bark-like peel from fresh yuca. (See: How to Peel Fresh Yuca) 
• Cut peeled yuca in half horizontally, and soak in a bowl of water for 20 minutes. (This step further removes any remaining linamarin, which will otherwise be eliminated during frying.) Discard water.
• If you have a mandoline, put it on the thinnest setting and choose a straight V-blade. Slice peeled yuca into circles, or from top to bottom for long, chips. If you don’t have a mandoline, yuca can be thinly sliced with a vegetable peeler, or very sharp knife. The thinner the slice, the crispier the chip!
• Place about an inch of avocado oil on the bottom of a large frying pan and heat on high.
• Once hot, place yuca slices into oil - do not overlap. (The oil is hot enough when the first yuca slice sizzles upon entering oil.) It works best to pan fry in batches, as chips cook very quickly. *Be careful not to get splattered by hot oil! 
• Pan fry for about 1 minute, until yuca begins to brown and curl up at the edges. Depending on the amount of oil in the pan, flipping the chips halfway through may be needed to ensure even browning on both sides. Yuca chips cook very quickly so keep a constant eye on the pan.
• Once browned, remove yuca chips using a metal mesh skimmer or slotted spatula, allowing excess oil to drain back into the pan. (The hot oil might melt plastic utensils.) 
• Place chips on paper towel to absorb excess oil.
• Immediately sprinkle with pink Himalayan Sea Salt and a pinch of pepper - to taste.
• Variation: Immediately sprinkle with Trader Joe's Onion Salt and pink Himalayan sea salt - to taste.
• Enjoy!!

Steps:

• In a large pot, heat 1 1/2 inches of oil to 350. Set 2 paper towel-lined baking sheets near the stove. Working in batches, add the yucca to the oil; stir gently to separate the slices. Fry the yucca until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to the paper towels to drain.
• In a bowl, toss the yucca chips with the Wild Game Rub and the cheese. Season the chips with salt and serve.