Yuca Chips

• 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

1. Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.
2. Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375F on thermometer.
3. While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.
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.
5. Sprinkle immediately with kosher salt.

fresh yuca, vegetable oil, kosher salt, vegetable peeler

Taken from www.epicurious.com/recipes/food/views/yuca-chips-106564 (may not work)