Spiced Yuca Chips
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INGREDIENTS
- ; cut into 4-inch
- Vegetable oil for deep
- 1 tb Chili powder
- 2 1/2 lb Fresh yuca; (cassava,
- ; at most Hispanic
- ; produce markets),
- 3/4 ts Salt
- A pinch of cayenne
- ; sections
INSTRUCTIONS
With a paring knife make a 1/8-inch deep slit down the length of each yuca section and with the aid of the knife pry off the brown and the white layers. In a food processor fitted with the 1-mm. slicing disk slice the yuca crosswise. In a kettle heat 1-1/2 inches of the oil to 375F. on a deep-fat thermometer. Separating the yuca slices, drop them, 1 at a time, into the oil and fry them in batches, turning them, for 1 to 2 minutes, or until they are pale golden, transferring them as they are fried to paper towels to drain. In a small bowl stir together the chili powder, the salt, and the cayenne and in a large bowl toss the chips with the spice mixture. Gourmet July 1991
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1146g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 36 | ||
| Calories from Fat: 13 (36%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.5g | 2 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 80.8mg | 3 % | |
| Potassium 206.1mg | 5 % | |
| Total Carbohydrate 7.2g | 2 % | |
| Dietary Fiber 3.9g | 15 % | |
| Sugars, other 3.3g | ||
| Protein 1.4g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 36
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