Ingredients:(Chile Cheese Yucca Chips)
Canola or vegetable oil, for frying
4 (about 3 pounds) yuccas, peeled and very thinly sliced on a mandoline
1 tablespoon(s) Tim Love’s Wild Game Rub1/4 cup(s) (1 ounce) freshly grated Parmigiano-Reggiano cheese
Directions:(Chile Cheese Yucca Chips)
- In a large pot, heat 1 1/2 inches of oil to 350 degrees F. Set 2 paper towel–lined baking sheets near the stove. Working in batches, add the yucca to the oil; stir gently to separate the slices. Fry the yucca until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to the paper towels to drain.
- In a bowl, toss the yucca chips with the Wild Game Rub and the cheese. Season the chips with salt and serve.