Chips and Guacamole are one of my favorite snacks…I even make it a meal sometimes. These backed yucca chips are an easy and healthy alternative that are unique and of course vegan and gluten free to boot. They are super easy! Did I mention delicious?

These backed yucca chips are an easy and healthy alternative that are unique and of course vegan and gluten free to boot!

Yucca Chips with Spicy Mango Guacamole

For the Yucca~
2 pounds yucca
2 Tablespoons virgin coconut oil
Salt to taste

Guacamole~
2 medium ripe avocados, halved and seeded
1 cup diced ripe mango or papaya
1/4 medium red onion, finely diced
1/4 cup chopped cilantro
1 large clove garlic, minced
1/2 teaspoon ground cumin
1 small jalapeno, chopped
Juice of 1 small lime
Salt to taste

Makes about 4 servings

Preheat your oven to 425 degrees.

The yucca is a little tricky to peel because it comes with a waxy substance on the outside. Cut the yucca into 3 inch pieces and stand cut-side up. Using a chef’s knife; remove the peel as close to the white flesh as possible, set aside. Repeat with all the 3 inch pieces of yucca. Clean the board when all the pieces are peeled to remove any wax.

Slice the cleaned yucca into 1/4 inch slices. Yucca is very hard so all of your pieces might not be the same width, not to worry! Place in a large bowl and toss with the coconut oil and salt. Lay out on a large baking sheet in a single layer.

Place in the oven and bake for 20-25 minutes or until the underside is golden brown and crispy.

While the yucca is baking; score the avocados in their skins so that they are cut into medium size chunks. Scoop the flesh into a medium bowl and gently mash with a fork, leaving some chunks. Add the remaining ingredients and fold in gently. Taste and adjust seasoning if necessary. The amount of jalapeno depends on desired spice level.

When the yucca is done; remove from the oven and serve warm or room temperature with the guacamole.