Yuca Fries Recipe
Yuca what! An alternative root vegetable to create fries or chips from. Yuca is also called cassava. Have you tried Yuca?
A delicious alternative to the humble potato/sweet potato chips, and is full of fiber has an awesome high vitamin C content and folate, choline, and magnesium!
I love how easy these are to make and are prepared exactly as you would a potato chip!
Yuca Fries or Cassava Fries
They might look somewhat intimidating, or perhaps you have never cooked or seen a yucca before. Well, there is no time like the present to try this recipe.
How To Make Yuca Fries
You should treat yuca pretty much how you would treat using potatoes. You will need to peel the tough exterior skin - no if or buts.
You now have two options. You were first to parboil the yuca to remove the density and prevent burning or crisping the yuca in the oven to cook through. The more advanced, which is the following requiring two stages of prep.
The basic is just a straight peel and bake approach. This is the option we have chosen for our yucca fries recipe.
Healthy Yuca Fries Recipe
These are a great snack or the perfect side to your main meal. Make a significant portion to share with friends, too- a little homemade salsa or mayo would be the perfect dip!! I think steak and these chips would be perfect too! Or massage different spices into the oil before roasting to create a fun, flavourful chip!
We recommend you parboil them prior to roasting as the starch is a lot different from potatoes and sweet potatoes. The density requires you to make them softer. The parboiling takes 8 minutes. Then allow them to air dry to remove the moisture before roasting.
How will you enjoy them?
Yuca Fries Recipe
Serves: 4 servings
Prep time: 10 minutes
Cooking time: 60 minutes approx
Skill level: Easy to medium
Yuca Fries Ingredients
Preheat your fan oven to 180c.
2 to 3 cassava roots.
1-2 tbsp cooking oil. I used coconut oil.
1 tsp Icelandic sea salt
Yuca Fries Recipe:
Peel off the tough, outer brown skin to relieve a pale cream inside the root. The skin is much thicker than potatoes so you may like to use a knife to take off the skin easily!
Cut into 1-2cm thick sticks lengthways.
Bring a pot of water with a pinch of salt to a simmer. Then add the yuca fries to the water.
Boil for 6-8 minutes. Then remove with a spoon or fork, placing them in a colander or wire rack to remove the heat and moisture. (Does not need to be stone dry just the majority around 5-10 minutes)
Preheat the oven to 180C.
Massage your chips in oil and salt and place them on parchment paper in an ovenproof dish.
Cook for at least 1 hour until golden brown. I like to check mine halfway through and move them/ stir around in the tray to make sure all sides crisp up!
Once finished, remove from the oven and serve.
I like to serve this with our homemade coconut mayo (you can find this in our recipe list) or with guacamole. It also compliments a juicy grass-fed ribeye steak.
Yuca Fries Nutrition facts per serving (based on 4 servings)
Calories: 206.3
Protein: 10.4
Carbs: 23.4
Fat: 7.9
Fibre: 5.4
Vitamin B1: 0mg
Vitamin B2: 0.2mg
Vitamin B3: 0.2mg
Vitamin B5: 0.9mg
Vitamin B6: 0.2mg
Vitamin B9: 38ug
Vitamin B12: 0.4ug
Choline: 140mg
Vitamin A: 1438IU
Retinol: 70ug
Vitamin C: 4.6mg
Vitamin D: 36IU
Vitamin E: 0.8mg
Vitamin K: 53ug
Calcium: 50mg
Copper: 0.1mg
Iron: 1.7mg
Magnesium: 22.3mg
Manganese: 0.3mg
Potassium: 343.7mg
Selenium: 15.2ug
Zinc: 0.8mg
Omega 3: 0.1g
Omega 6: 0.8g