Snack: Chile-Cheese Yucca Chips
Ingredients
Canola or vegetable oil, for frying
4 yuccas (about 3 pounds), peeled and very thinly sliced on a mandoline
1 tablespoon Tim Love's Wild Game Rub
1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
Salt
Instructions
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.
Reviews
Add a review for Chile-Cheese Yucca Chips
Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
