Chile-Cheese Yucca Chips

By mirandavoegeli

Ingredients

• Wild Game Rub (can be stored in refrigerator for up to 6 months):
• Canola or vegetable oil, for frying
• 4 yuccas (about 3 pounds), peeled and very thinly sliced on a mandoline
• 1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
• Salt
• 1 tablespoon Tim Love's Wild Game Rub
• 1/4 cup kosher salt
• 1/4 cup freshly ground pepper
• 1/4 cup pure chile powder, such as guajillo or ancho
• 2 tablespoons ground cumin
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary

Details

Servings 10
Adapted from foodandwine.com

Preparation

Step 1

In a large pot, heat 1 1/2 inches of oil to 350. Set 2 paper towel–lined baking sheets near the stove. Working in batches, add the yucca to the oil; stir gently to separate the slices. Fry the yucca until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to the paper towels to drain.

In a bowl, toss the yucca chips with the Wild Game Rub and the cheese. Season the chips with salt and serve.


Make Ahead:
The chips can be kept at room temperature for up to 2 hours.