Chile-Cheese Yucca Chips

• Canola or vegetable oil, for frying
• 4 yuccas (about 3 pounds), peeled and very thinly sliced on a mandoline
• 1 tablespoon Tim Love's Wild Game Rub
• 1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
• Salt

1. In a large pot, heat 1 1/2 inches of oil to 350.
2. Set 2 paper towellined baking sheets near the stove.
3. Working in batches, add the yucca to the oil; stir gently to separate the slices.
4. Fry the yucca until golden brown, about 2 minutes.
5. Using a slotted spoon, transfer the chips to the paper towels to drain.
6. In a bowl, toss the yucca chips with the Wild Game Rub and the cheese.
7. Season the chips with salt and serve.

vegetable oil, mandoline, rub, freshly grated parmigianoreggiano cheese, salt

Taken from www.foodandwine.com/recipes/chile-cheese-yucca-chips (may not work)