Instructions: Place yuca in pot with water to cover by 2 inches. Bring to a boil; lower heat slightly. If water starts to boil again, add cold water.

Cook until the yuca begin to soften, but are not cooked through. Remove and drain.

Heat oil to frying level in heavy skillet. Cut cooled yuca lengthwise into thin, wide strips, or into rounds.

Drop into hot oil in small batches and fry until crisp and golden. Drain on paper towels, keeping warm.

Meanwhile, make garlic sauce: crush garlic and salt in mortar to a coarse paste. Combine with olive oil and onion in a small pan. Cook over lowest heat, stirring often, until garlic colors just slightly (about 5 minutes). After yuca is fried, add citrus juices to hot oil and bring to a simmer. Pour over chips; serve immediately.

Makes 4 servings.

Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth Schneider,

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