Yuca Chips with Chipotle Mayonnaise

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This vibrant vegetarian starter offers a delightful twist on classic chips, using starchy yuca root to achieve a superior crunch and fluffy interior. Common in Latin American cuisine, yuca—also known as cassava—has a subtle, nutty flavour that pairs beautifully with bold seasonings. When deep-fried until golden, these chips become the ultimate vessel for a zesty, smoky dipping sauce, making them a sophisticated alternative to standard potato wedges.

Perfect as a snack for sharing or a unique side dish for a weekend dinner, these yuca chips with chipotle mayonnaise are surprisingly simple to prepare. Using either fresh or frozen yuca, the process involves a quick boil followed by a flash fry to ensure a perfect texture. The creamy dip, spiked with lime juice and chipotle chillies, provides a refreshing heat that cuts through the richness of the fried chips.

Ingredients for Yuca Chips with Chipotle Mayonnaise

900g fresh yuca, cut crosswise into 2 1/2-inch sections, then peeled with a knife and cut lengthwise into 1/3-inch-thick chips, or 675g frozen yuca pieces (not thawed)
Cerca de 1450ml de óleo vegetal
120ml de maionese
2 colheres de sopa de suco de limão fresco
2 teaspoons minced canned chipotle chillies in adobo, or sauce from can
um termômetro para fritura profunda

How to make Yuca Chips with Chipotle Mayonnaise

Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick chips, discarding any fibrous core.

Pré-aqueça o forno a 93°C.

Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 182°C on thermometer.

Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.

Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 182°C between batches.) Arrange chips in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.