Yuca Chips

Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.

Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375F on thermometer.

While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.

Fry yuca strips a handful at a time, stirring and turning with a slotted spoon, until golden, 30 to 45 seconds, transferring to paper towels to drain.

Sprinkle immediately with kosher salt.