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Yuca Chips- Mariquitas de Yuca     
by Cuban Cook

Mariquitas de Yuca               Serves: 4  

Notes: There is no end to the uses clever Cubans can find for yuca. These tasty snack is perfect with cold drinks.

1 - With a vegetable peeler, pare the yuca lengthwise to get long shavings, discarding the stringy core. Fill a large bowl with cold salted water and soak the shavings until ready to fry.

2 - Heat 2 to 3 inches of oil on a frying pan over medium-high heat, or until a yuca shaving sizzles when it touches the oil. Drain the yuca, pat dry with paper towels, being careful not to break the shavings, and fry 6 to 8 shavings at a time, turning them with a slotted spoon, until golden brown, and keep hot on a paper-towel-lined platter. Do not fry too many shavings at once, or the oil temperature will fall and the shavings will be soggy rather than crisp. Place in a serving bowl, sprinkle liberally with salt, and serve hot, accompanied by the Mojo for dipping and fresh lime juice for sprinkling.

3 - Serve immediately. otherwise, keep them warm in the oven at 250 F until ready to serve.


  • 2 Large yuca peeled
  • 3/4 Cup Peanut or vegetable oil for frying
  • 1/2 Cup Mojo Criollo
  • 1 Lime

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