Chips and Guacamole are one of my favorite snacks…I even make it a meal sometimes. These baked yuca 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?
For the Yuca~
2 pounds yuca
3 Tablespoons virgin coconut oil
Salt to taste
2 medium ripe avocados, halved and seeded
1 cup diced ripe mango or papaya
1/4 cup finely diced red onion
1/4 cup chopped cilantro
1 medium clove garlic, minced
1/2 teaspoon ground cumin
1 small jalapeno, finely chopped
Juice of 1 small limeSalt to taste
Makes about 6 servings
Preheat your oven to 425 degrees.
The yuca is a little tricky to peel because it comes with a waxy substance on the outside. Cut the yuca 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, essentially removing the brown peel and the pink layer- set aside. Sometimes you can use a peeler if the skin is not too thick. Repeat with all the 3 inch pieces of yuca. Clean the board when all the pieces are peeled to remove any wax.
Slice the cleaned yuca into 1/4 inch slices. Yuca is very hard so all of your pieces might not be quite the same width, not to worry! Place on a baking sheet and toss with the coconut oil. Lay out baking sheet in a single layer and generously sprinkle with salt.
Place in the oven and bake for 20-25 minutes or until the underside is golden brown and crispy.
While the yuca 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 yuca is done; remove from the oven and serve warm or room temperature with the guacamole.
Tips & Notes~
Yuca is great steamed or boiled with a sauce or as a stand in for mashed potatoes.