If you don’t have prepped yucca, name, taro or malanga root chips/fries then go back to Part I.

Delicious, crunchy chips with fiber and nutrition? Here they are! You did the hard work of preparing the raw yucca root, and now you have bags of frozen chips in your freezer. Take out a portion, place it in on parchment in the air fryer basket. Douse it with olive oil or see the beef tallow modification below. Power up your air fryer to 450°, then add your chips and cook for 14 – 16 minutes. That’s it! They’ll be crunchy on the outside and soft on the inside, just like proper Belgian-style “pommes frites.”

If you have a smaller air fryer, like the Ninja Crispi, then try this alternate method. Spread some beef tallow on the fries and air fry on High for 10 minutes. Flip them over, spread some Ghee on them with a little salt and air fry on high for another ten minutes. Then drizzle with fresh olive oil and more salt.

I like to combine with a fresh guacamole as shown above taking advantage of the oil/salt already in the bowl,  I start by putting oil and salt on the yucca in a bowl, then transfer the yucca to the airfry pan and put them in the preheated air fryer. Using the same bowl, add the avocado and other ingredients for guacamole while the yucca is cooking. I’ll often add more olive oil to the guacamole for extra creamy nutrition. Guacamole recipe here.

For a bonus, Name root, malanga root and large Elephant Taro root are all made safe to eat with pressure cooking, and then frozen and cooked exactly the same as yucca. They do have a different texture and flavor and don’t get as crunchy as the yucca. If you see them in the store give them a try.

All types of fries (Yucca, Malanga, Name, Taro) can be seasoned with Dr. Dan’s favorite spice blends from RA Signature Seasonings.