Yuca as a chip or cup is underused outside of Latin cooking, and it deserves more attention. Shredded and baked in a muffin tin, it crisps up with a texture that corn or potato can’t match: dense, slightly chewy inside and crisp at the edges. Key step. Fill them with guacamole and a little cheese and they hold together without going soggy, which is more than you can say for most chip-and-dip situations.
How to Make Guacamole Yuca Bites
Coat the yuca well with oil
Use your hands to work the olive oil evenly through the shredded yuca before pressing it into the muffin cups. Under-oiled yuca sticks to the pan and won’t crisp at the edges. So good. Press it firmly up the sides so the cups hold their shape once baked.
Make the guacamole simple
Ripe avocado, lime, and salt is enough. These bites are already savory from the cheese and the yuca, so a clean, lightly acidic guacamole balances them better than a heavily seasoned one. Fill the cups just before serving so nothing goes brown. 
Guacamole Yuca Bites
- Total Time: 45 minutes
- Yield: Makes 12 1x
- Diet: Vegetarian
Description
Crispy yuca cups filled with creamy avocado guacamole.
A fun, flavorful appetizer perfect for parties.
Ingredients
- 1 large yuca
- 2 tbsp extra virgin olive oil
- 1/2 cup GO Veggie! Dairy Free Mexican Style Shreds or regular Mexican style cheese
- 1 Hass avocado
- 1 tbsp (15 ml) lime juice
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Generously coat a 12-cup muffin pan with cooking spray.
- Peel the yuca and shred it using a food processor (makes about 2 cups).
- Transfer to a large bowl. Add olive oil and salt and mix well using your hands, so the yuca is well coated with the olive oil.
- Arrange the mixture into each muffin cup, pressing against the bottom and up the sides.
- Bake in the oven for 30 minutes or until they start to brown. Set aside to cool.
- Prepare the guacamole. Slice the avocado in half. Remove the pit and scoop out the flesh.
- Mash the avocado with a fork until creamy, add lime juice and salt and mix well.
- Fill the yuca cups with guacamole right before serving.
Notes
- For easier shredding, cook the yuca slightly before shredding.
- To prevent browning, lightly brush the yuca cups with olive oil before baking.
- Leftover guacamole can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
- Cholesterol: 10
Find it online: https://honestcooking.com/guacamole-yuca-bites/
Frequently Asked Questions
Where can I find yuca if my regular grocery store doesn’t carry it?
Check Latin American or Caribbean grocery stores. Many larger supermarkets stock frozen peeled yuca in the freezer section, which works well here. Thaw and pat dry before shredding.
Can I make the yuca cups ahead of time?
Bake the cups a day ahead and store them in an airtight container at room temperature. Re-crisp them in a 350°F oven for 5 minutes before filling with fresh guacamole.
What can I use instead of Mexican-style cheese shreds?
Monterey Jack or a mild cheddar both melt well and work as substitutes. For a dairy-free version, stick with the dairy-free shreds called for in the recipe.
I made this last night for a dinner party and it was a huge hit. The only caution is that the yuca is pretty difficult to peel and assemble since the skin is so tough, so you do not want to wait until the last minute to make this. However, once peeled and chopped, everything came together very easily and my guests loved them!