Instructions: With a paring knife make a 1/8-inch deep slit down the length of each yuca

section and with the aid of the knife pry off the brown and the white layers. In a food processor fitted with the 1-mm. slicing disk slice the

yuca crosswise. In a kettle heat 1-1/2 inches of the oil to 375F. on a deep-fat thermometer. Separating the yuca slices, drop them, 1 at a time,

into the oil and fry them in batches, turning them, for 1 to 2 minutes, or

until they are pale golden, transferring them as they are fried to paper towels to drain. In a small bowl stir together the chili powder, the salt, and the cayenne and in a large bowl toss the chips with the spice mixture.

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