Yuca Chips with Lime Mayo

Peel the yuca with a sharp knife, removing the thick brown skin and the pink or brown layer underneath until only white flesh remains. Cut the yuca into approximately ¼-inch-thick batons, similar to french fries.

Soak the yuca batons in cold water for 15 minutes to remove excess starch.

Drain and pat the yuca thoroughly dry with paper towels to ensure crispy frying.

Heat 6 cups of vegetable oil in a deep heavy-bottomed pot or Dutch oven to 350°F, using a thermometer to monitor the temperature.

While the oil heats, prepare the lime mayo by combining the egg yolk, lime juice, Dijon mustard, and salt in a food processor or blender. Pulse to combine.

With the food processor running on low speed, add the olive oil very slowly—just a few drops at a time initially—to emulsify the mixture. Once the mayo thickens, add the remaining oil in a thin, steady stream while continuing to blend until smooth and creamy.

Stir the cayenne pepper and cracked black pepper into the finished lime mayo by hand until evenly distributed.

Carefully add a batch of yuca batons to the hot oil, filling the pot no more than halfway to prevent overflow. Fry for 8–10 minutes until golden brown and crispy, stirring occasionally to ensure even cooking.

Remove the chips with a slotted spoon and transfer to a paper towel-lined plate. Immediately sprinkle with coarse sea salt while still hot.

Repeat the frying process with the remaining yuca batons in batches, maintaining the oil temperature at 350°F between batches.

Arrange the hot yuca chips on a serving platter and offer the lime mayo as a dipping sauce alongside fresh lime wedges.