Spiced Yuca Chips

• 2-1/2 pounds fresh yuca (cassava,available at most Hispanic produce markets), cut into 4-inch sections
• 1 tablespoon chili powder
• 3/4 teaspoon salt
• a pinch of cayenne

1. With a paring knife make a 1/8-inch deep slit down the length of each yuca section and with the aid of the knife pry off the brown and the white layers.
2. In a food processor fitted with the 1-mm.
3. slicing disk slice the yuca crosswise.
4. In a kettle heat 1-1/2 inches of the oil to 375F.
5. on a deep-fat thermometer.
6. Separating the yuca slices, drop them, 1 at a time, into the oil and fry them in batches, turning them, for 1 to 2 minutes, or until they are pale golden, transferring them as they are fried to paper towels to drain.
7. In a small bowl stir together the chili powder, the salt, and the cayenne and in a large bowl toss the chips with the spice mixture.

fresh yuca, chili powder, salt, cayenne

Taken from www.epicurious.com/recipes/food/views/spiced-yuca-chips-12357 (may not work)