• Cooking Time: 15 minutes
  • Servings: 6
  • Preparation Time: 30 minutes


I love fusing my Latin Caribbean roots with Asian flavors... I have this running CHino Latino theme. Outside of America the Yucca root is the most popular starch. Twice the fiber of the potato & a fantastic flavor, adding the Asian influence of the zingy ginger is like a party in your mouth


  • 2 lbs of peeled Yucca sliced paper thin into chips (you can use a mandolin slicer, cheese peeler, electric meat slicer or a knife)
  • 6 cups of oil for frying
  • 2 tsp of ground ginger
  • 2 tsp of onion powder
  • 1 tsp of lime zest


  • Bake in preheated 400 oven for 15 minutes (keep eye on it after 10)
  • In a brown paper bag throw in ginger, zest & onion powder
  • Add baked Yucca & shake all ingredients together
  • You can also fry or deep fry, but why take in the extra fat & calories, these are just as crisp

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