Yuca chips or cassava chips are the perfect Caribbean chip. In our humid Caribbean climate, most homemade vegetable chips tend to get soggy shortly after making them. Yuca chips however stay perfectly crisp for a couple of days, provided they are stored in an airtight container.
Yuca chips are especially delicious with a little truffle mayo, the recipe of which is unfortunately so far from Caribbean that it didn’t make it to this website. But you can find a basic truffle mayo recipe here.
So the next time you stumble upon an empty shelf while looking for your favorite brand of chips you don’t have to worry. You just make your own with cassava root. Yuca chips are super easy to make and delicious!
Tip: To make your own chips a mandolin does come in handy. If you don’t have one you can also use a potato peeler.
1 cup (200g) yuca (cassava), peeled
a couple of sprigs of thyme and rosemary
a couple of unpeeled cloves of garlic
vegetable oil, for frying
- Preheat the oil to 350°F (175°C)
- Use a mandolin to thinly slice the yuca.
- Fry the yuca slices in the hot oil until golden and crisp, about 2 to 3 minutes. Add the thyme, rosemary and garlic during the last minute of frying.
- Drain the yuca and herbs on kitchen paper and sprinkle with salt.
- Serve immediately or store in an airtight container.
This is another recipe from my book Island Vibes the Joy of Caribbean Cooking. Order it online and I will personally deliver it to your doorstep. If you live abroad, I’ll be happy to mail it to you as soon as things return to normal.
Looking for more Caribbean goodness? Try this recipe for banana bread or pumpkin fritters.