Yuca Chips with Chipotle Mayonnaise

Ingredients for Yuca Chips with Chipotle Mayonnaise

• 900g fresh yuca, cut crosswise into 2 1/2-inch sections, then peeled with a knife and cut lengthwise into 1/3-inch-thick chips, or 675g frozen yuca pieces (not thawed)

• About 1450ml vegetable oil

• 120ml mayonnaise

• 2 tablespoons fresh lime juice

• 2 teaspoons minced canned chipotle chillies in adobo, or sauce from can

• a deep-fat thermometer

How to make Yuca Chips with Chipotle Mayonnaise

Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick chips, discarding any fibrous core.

Preheat oven to 93°C.

Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 182°C on thermometer.

Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.

Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 182°C between batches.) Arrange chips in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.