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

Crunchy delicious chips with fiber and nutrition? Here they are. You did the hard work to prepare the raw yucca root and now have bags of frozen chips in your freezer. Take out your portion, place in a bag or bowl and douse with a good olive oil and salt, or any type of spices. Power up your air fryer to 450 and when it’s fully heated add your chips for 14 minutes. That’s it. They are crunchy on the outside and soft on the inside like a proper Belgian style “pommes frite”.

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 processed, 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.