This recipe is an accompaniment for Avocado Jicama Salsa with Yuca Chips.

　　Active time: 30 min Start to finish: 30 min

　　

Ingredients

Makes 6 servings

　　2 to 2 1/2 lb fresh yuca (cassava), trimmed

　　About 7 cups vegetable oil

　　Kosher salt for sprinkling

　　Special equipment: a Y-shaped vegetable peeler; a deep-fat thermometer; a mandoline or other adjustable-blade slicer

　　

Step 1

Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.

　　

Step 2

Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375°F on thermometer.

　　

Step 3

While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.

　　

Step 4

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.