Yucca Chips With Lime Pepper Mayonnaise Food

CILANTRO LIME YUCCA CHIPS WITH GUACAMOLE

Cilantro Lime Yucca Chips With Guacamole image

Provided by Herb Mesa

Time 32m

Yield 12 servings

Number Of Ingredients 6

Ingredients

1 large yucca root, peeled and sliced 1/8 inch thick
2 tablespoon olive oil
1 bunch cilantro, chopped
Juice of 3 limes, divided
3 medium avocados, diced
Salt and pepper to taste

Steps:

In a large bowl, toss yucca, olive oil, half of the cilantro and the juice of one lime. Season chips with salt and pepper. Coat a baking sheet with nonstick spray, then lay yucca slices flat on a baking sheet. Bake for 4 to 6 minutes per side, or until golden brown.
In a medium bowl, mix diced avocado with remaining cilantro and lime juice; season with salt and pepper and mash to your favorite consistency - I like mine chunky. Save those avocado shells to use as a serving "bowl."

Nutrition Facts : Calories 115 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 107 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 1 grams

YUCA FRIES WITH CHIPOTLE MAYONNAISE

Yuca Fries with Chipotle Mayonnaise image

Categories Vegetable Side Fry Vegetarian Quick & Easy Mayonnaise Root Vegetable Yuca Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

2 lb fresh yuca, cut crosswise into 2 1/2-inch sections, then peeled with a knife and cut lengthwise into 1/3-inch-thick fries, or 1 1/2 lb frozen yuca pieces (not thawed)
About 6 cups vegetable oil
1/2 cup mayonnaise
2 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chiles in adobo, or sauce from can
Special Equipment
a deep-fat thermometer

Steps:

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 fries, discarding any fibrous core.
Preheat oven to 200°F.
Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F 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 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.

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