Directions:
- Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.
- Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375°F on thermometer.
- While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.
- Fry yuca strips a handful at a time, stirring and turning with a slotted spoon, until golden, 30 to 45 seconds, transferring to paper towels to drain. Sprinkle immediately with kosher salt.
- Cooks' note: ·Yuca chips can be made 3 days ahead and kept in an airtight container at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2519.25 Kcal (10548 kJ) | ||
| Calories from fat | 2323.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 258.11g | 397% | |
|---|---|---|---|
| Sodium | 387.36mg | 16% | |
| Potassium | 453.5mg | 10% | |
| Total Carbs | 69.91g | 23% | |
| Sugars | 3.78g | 15% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 1.89g | 4% | |
| Vitamin C | 24.6mg | 41% | |
| Calcium | 37.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 568.31 Kcal (2379 kJ) | ||
| Calories from fat | 524.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.23g | 397% | |
|---|---|---|---|
| Sodium | 87.38mg | 16% | |
| Potassium | 102.3mg | 10% | |
| Total Carbs | 15.77g | 23% | |
| Sugars | 0.85g | 15% | |
| Dietary Fiber | 0.85g | 15% | |
| Protein | 0.43g | 4% | |
| Vitamin C | 5.5mg | 41% | |
| Calcium | 8.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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