Homemade Yucca Chips

This is probably one of the easiest recipes you’ll see on my site.  I typically don’t like to post the real simple stuff because I feel like you can find that anywhere.  These yucca chips; however, will rock your socks off.  They deserve a post of their very own.

As you know, white potatoes are usually off limits for us — which is why we rely on cauliflower both mashed and riced.  That of course can get old after a while.  We also look to sweet potatoes  because their nutritive value makes them worth eating compared to their white counterpart.

UPDATE:  We do include white potatoes in our diet now.  They are not a staple, by any means, but with an active lifestyle you can definitely try them out.  The nutritive value of a white potato is still beneath that of a sweet potato or some other starchy veggie, but it can still have its place.  See how you feel eating them, and throw ’em into the rotation!

There are a handful of other carb-rich sources that compliment an active lifestyle, but let’s be honest — what do you do when you crave chips!?  Enter — yucca root.

The yucca root isn’t hard to find.  It’s in most grocery stores.  It’s tubular and has a dark brown, waxy, bark-like skin.  Its flavor is somewhat bland — almost like a white potato…which is what makes them perfect for salted chips!

Looking for some other carb-rich foods to follow up with after a workout?  Check out this carb guide provided from Balanced Bites.  You’ll see where most of them rank in terms of carb intake and nutrients.

Guide to Paleo Carbs.

 

Ingredients

  • 1 large yucca root
  • 1/2 c. duck fat or other stable fat for frying
  • sea salt

 

Process

  1. Start by preparing your yucca root.  Peel all of its thick skin off.  Then, with either a mandolin slicer or a very good knife slice it thinly.  You want thin!  If the slices are too thick they will not be crispy like chips.
  2. Heat the duck fat in a heavy duty pan (like a cast iron) over medium-high heat.
  3. Once the fat is very hot drop some of the yucca slices in.  You’ll have to do them in batches.  Add more fat as you go if needed.  Cook the slices on the first side for about 2 minutes.
  4. Flip slices and cook another 2 minutes or until both sides are a nice golden brown.
  5. Remove the slices from the fat and let them drain on some paper towels.  Right after you plate them give them a quick sprinkle of salt (while they’re hot.)
  6. Enjoy by themselves, with guacamole, hummus, or even salsa.

Any sort of party or BBQ — you are now fully prepared.  WITH YUCCA CHIPS!

 

 

 

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