Yam chips are a great alternative to kale chips -- or a companion to them, if you're a fan of vegetable-based snacks. The trickiest part about this recipe is getting the chips thin enough.
These also go great with guacamole, hummus, or pretty much any dip you can think of!
Raw Yam Chips
Adapted from The Rawtarian.
To email, print, or text this recipe, click here.
Ingredients
1 or 2 large yams
extra virgin olive oil
coarse sea salt, to taste
other seasonings, e.g. ground black pepper, cinnamon, nutmeg
Instructions
1. Wash and peel the yam. A carrot peeler works best for this.
2. Slice the yam into thin, even slices. You can use a sharp knife or a mandolin slicer (or even the widest notch of a box cheese grater). If the yam slices are too thick, they will not dehydrate properly.
3. Place the yam slices onto a dehydrator sheet covered with parchment paper. Dehydrate on high for one hour, then reduce the heat to 115 F. Continue until the chips are dry.
4. If you do not have a dehydrator, place the yam slices in a single-layer on a baking sheet lined with parchment paper. Pre-heat the oven to 150 F or to the lowest setting possible. Place the baking sheet on the centre rack of the oven. Check them regularly, as they may dry faster than chips in a dehydrator.
5. A thicker chip will take longer to dry than a thin one produced from a mandolin. When ready, the chips will curl up around the edges and look crispy.
6. Place the chips into a plastic bag. Add a small amount of oil and salt, and any other seasonings you want to add, and shake the bag gently to coat the chips.
7. Serve the chips. They are best eaten fresh, as they will not last after being seasoned.
Adapted from The Rawtarian.
To email, print, or text this recipe, click here.
Ingredients
1 or 2 large yams
extra virgin olive oil
coarse sea salt, to taste
other seasonings, e.g. ground black pepper, cinnamon, nutmeg
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| Source: Ramshackle Solid |
1. Wash and peel the yam. A carrot peeler works best for this.
2. Slice the yam into thin, even slices. You can use a sharp knife or a mandolin slicer (or even the widest notch of a box cheese grater). If the yam slices are too thick, they will not dehydrate properly.
3. Place the yam slices onto a dehydrator sheet covered with parchment paper. Dehydrate on high for one hour, then reduce the heat to 115 F. Continue until the chips are dry.
4. If you do not have a dehydrator, place the yam slices in a single-layer on a baking sheet lined with parchment paper. Pre-heat the oven to 150 F or to the lowest setting possible. Place the baking sheet on the centre rack of the oven. Check them regularly, as they may dry faster than chips in a dehydrator.
5. A thicker chip will take longer to dry than a thin one produced from a mandolin. When ready, the chips will curl up around the edges and look crispy.
6. Place the chips into a plastic bag. Add a small amount of oil and salt, and any other seasonings you want to add, and shake the bag gently to coat the chips.
7. Serve the chips. They are best eaten fresh, as they will not last after being seasoned.
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