How to Make the Best Yuca Chips

Glenn Lindgren: Cubans do eat potato chips occasionally. However, much more popular are plantain and yuca chips.

Raúl Musibay: You will see bags and bags of them at the supermarket.

Glenn Lindgren: The best chips are made fresh and served hot at walk-up windows and cafes.

Jorge Castillo: These are great with served with this special sauce!

Mariquitas de Yuca

In a large pot, cover yuca with lightly-salted water by about two inches. Bring to a boil, then reduce heat to low and cook uncovered.

Cook until yuca becomes tender, but NOT mushy – about 15 - 20 minutes. Remove yuca and drain thoroughly. Let cool.

Important: Remove the "woody" or fibrous core from the center of the yuca.

With a sharp knife, plantain slicer, or mandoline, cut yuca into long, thin strips. (The thinner the better.)

TIP: Chill the cooked yuca in the refrigerator until well chilled before slicing. We have also had good luck putting them in the freezer and taking them out just when ice crystals begin to form, so that they are stiff, but still sliceable with a sharp knife.

Heat oil in a deep fat fryer or a frying pan.

Fry yuca strips in small batches until crisp and golden brown. Drain on paper towels; keep warm in oven. Salt to taste.

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