Overview

Raw yam chips are a nice alternative to kale chips. A dehydrator is required for this recipe.
  • Rating

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  • Prep Time

    5 min
  • Total Time

    16 hours 45 min
  • Suggested Servings

    2 servings
  • Shelf Life

    Eat immediately
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Peel the yam (AKA remove outer brown skin). Using a carrot peeler works great.
  • 2. Slice the yam into THIN SLICES using a MANDOLIN SLICER. This is a finicky recipe and it will only work if you use a mandolin slicer. You are making thin chips here. YAM CHIPS DO NOT WORK OR TASTE GOOD UNLESS THEY ARE THINLY SLICED, LIKE A THIN POTATO CHIP. DO NOT CHOP THEM LIKE FRIES, THEY WON'T DEHYDRATE PROPERLY IF YOU DO THAT. Sorry for yelling at you but it's true :)
  • 3. Place sliced yam slices onto a dehydrator sheet covered with parchment paper (do not put oil or salt or anything on the yam slices.)
  • 4. Dehydrate! Dehydrate on high for one hour, then reduce heat to 115 degrees. Dehydrate until they are dry, they will curl up and look like this photo. You will know that they are ready once they are crispy!
  • 5. Before eating, place chips in a ziploc bag. Sprinkle a tiny bit of olive oil (add way less than you think you will need, it only takes like, a tiny splash to coat them well and you don't want to over-oil them) in the sac. Shake and squish a bit inside the sac to distribute the oil. Once the oil is well distributed on the raw yam chips, add a bit of sea salt and any other flavoring that you like (like dill or onion powder or whatever).
  • 6. Eat immediately! They don't keep well once you've seasoned them with the oil and spices, so... eat immediately.

The Rawtarian's Thoughts

By The Rawtarian

Raw yam chips are a nice alternative to kale chips.

The hardest part about this raw yam chips recipe is owning a mandoline slicer. If you do not have one put it on your to-buy list for the next time you go to a big box store, like Wal-Mart or Target. They are inexpensive. I just bought mine recently for $19. I am so glad I bought one and I don't know why I didn't do it sooner!

A common mistake when making raw yam chips is:
1. Not cutting thin enough (Must use mandoline slicer!)
2. Adding the oil and stuff BEFORE dehydrating (DO NOT DO THIS!)

Nutrition Overview

B+grade
  • This recipe is very low in Fat.
  • This recipe is low in Carbohydrates, and Sodium.
  • This recipe is a good source of Vitamin C, and Vitamin B6.
  • This recipe is a noteworthy source of Dietary Fiber, and Vitamin E.

Printable Recipe (PDF)

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Comments and Reviews

Top voted

115 votes
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Follow up from yam chips. These were great plain as well as with the oil and salt. Unfortunately, I ate them all within 24 hours. Yummy. I'll make more of these!

105 votes
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I am making my first batch your way, with the oil and salt added. Before I only made the chips with no seasoning. I'm looking forward to the seasoned chips. I hope this will be a staple, since I travel a lot and need "on the road again" food. Love your ideas!

100 votes
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Hi Kate! So glad they turned out well for you. I hear you about the 24 hour problem though. I have that same problem with a lot of recipes :)

All

20 votes
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We call yams, Kumera (or sweet potato) in New Zealand and we eat it often. My kids have headed straight into the kitchen to make these! Thanks, will let you know how they go ... we are all looking forward to them.

18 votes
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Hi Lisa,

Hope they were a hit at your house!

23 votes
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I don't have a dehydrator :-/ could I use an oven?

Posted from The Rawtarian's Raw Recipes App

18 votes
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Hi Jasmine,

Don't have me, but, NO!

:)

24 votes
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Yams, unlike sweet potatoes, are toxic if eaten raw, yet perfectly safe when cooked.
http://homecooking.about.com/od/foodstorage/a/yamstorage.htm

23 votes
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Hi Kalli,

Great comment. I agree that eating raw yams in large quantity is a bad idea, for example, shredding and eating in a salad = bad. But eating a small quantity of dehydrated yams is fine.

28 votes
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why does it say it takes 16 hours to dehydrate these. Takes that long? Really? I gave away my mandolin after a not good experience. The spiralizer is much safer. How about if we use that?

29 votes
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It can take a long time to get them to actually be *crispy* :) Does your spiralizer have a flat slicer?

33 votes
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How do you remove the starchy flavor?

27 votes
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Hi Frank,

Did you make them?

36 votes
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can you please explain why seasoning is not recommended before dehydrating?
Thanks,
Nel

31 votes
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Hey Nel!

Because if you add the oil beforehand, they won't dehydrate and get crispy in the same way (because oil doesn't really dehydrate)

29 votes
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Thanks, makes sense...

28 votes
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Happy to help Nel :)

46 votes
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I am going to make these tonight and was wondering why peel off the skin? Thanks!

34 votes
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Hi Elle! Probably not a big deal to leave it on, but I find that the brown peel of a yam is kinda ugly so I remove it. It's as simple as that! Also, though, if you are not using organic produce it's nice to peel it if you can.

34 votes
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I love the site and I have had success with many of the recipes. I had tried this recipe (before I found this site) and found that the chips came out way too hard. They looked beautiful going in to the dehydrator (like perfectly sliced orange potato chips) however coming out, they shrunk to a quarter of their original size and they had way too much hard crunch, not the crisp like a potato chip. (I used a mandolin and they were thin) The only difference in the recipe I followed was that it had you put coconut oil on the chips before they went in. Is this what ruined my chips? I am hesitant to try to make these chips again because they came out so bad.

41 votes
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Hi Anna, thanks for your feedback. Great to hear from you.

How long did you leave them in the dehydrator for? I like them pretty crunchy, but if you want them with less crunch perhaps you could dehydrate for half as long as last time? They do shrink quite a bit though.

Also, I do recommend dehydrating without any oil so perhaps that had something to do with it.

33 votes
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This is great, I also like to add a bit of hot cayenne pepper to give these a bit of a kick

Posted from The Rawtarian's Raw Recipes App

32 votes
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Hi Kelly, Nice idea! I am not a big spicy fan, but your comment made me think that I might like to add a bit of onion powder the next time I make these. Thanks for the inspiration!

115 votes
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Follow up from yam chips. These were great plain as well as with the oil and salt. Unfortunately, I ate them all within 24 hours. Yummy. I'll make more of these!

Top Voted
100 votes
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Hi Kate! So glad they turned out well for you. I hear you about the 24 hour problem though. I have that same problem with a lot of recipes :)

Top Voted
105 votes
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I am making my first batch your way, with the oil and salt added. Before I only made the chips with no seasoning. I'm looking forward to the seasoned chips. I hope this will be a staple, since I travel a lot and need "on the road again" food. Love your ideas!

Top Voted
17 votes
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I am about to try to make my first batch..I just got a dehydrator and am so excited to make raw chips but I have a few questions...
1) Are they crunchy like a normal chip?
2) Do they need to be put in the fridge?
3) How long will they stay good on the counter/in the fridge?
Thanks! Katherine

20 votes
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Katherine,

1) Are they crunchy like a normal chip? mmm kinda! I'm going to say yes
2) Do they need to be put in the fridge? no
3) How long will they stay good on the counter/in the fridge? NOT LONG AT ALL. Eat them right away, they get all floppy and rubbery after a few hours (moisture from the air comes back)

16 votes
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:)

19 votes
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I'm trying this right now and I'm so excited! I'll start the dehydrator before I go to bed so they'll be ready in the morning : )

Thank you!

18 votes
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Excellent! Let me know what you think when you wake up :)

22 votes
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I actually sliced the bajeebies out of my fingers on a mandolin trying to make beet chips a few months ago, when I got back from the doc I threw the thing away and got a food processor. The processor has a 2mm disc which I thought would be too thick for dehydrated chips but its actually just about right, some processors even have an optional 1mm disc which would obviously be better. Just a thought, the money I saved on a mandolin was spent at the dr getting my fingers fixed up, if I got to do it again I'd just buy the processor first in the beginning.

87 votes
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My cheap mandolin is such a pain!! Wish there was an better solution.

15 votes
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:( I can see how that could happen, Hilary. Thank you for the tip about the FP and the great reminder to be cautious with our little fingers!

10 votes
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After I dehydrate on high for one hour. When you say dehydrate until dry, is there a rough time estimate?

15 votes
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It takes quite a while - maybe 8-10 hours?

15 votes
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Can use partially cooked yams and then slice?

Posted from The Rawtarian App

14 votes
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Hi Sarah, why would you want to cook them? They wouldn't be raw, but it would probably work out if you are trying to use leftovers. You must ensure that they are sliced very thinly though

15 votes
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These look really tasty.

Posted from The Rawtarian App

14 votes
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Thanks Janice, they are tasty! and very simple

16 votes
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I don't have a dehydrator, but my oven has a dehydrating mode. What temperature should I use in place of the high setting?

13 votes
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Sorry, not sure.  Try the lowest temp possible

12 votes
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Actually, I would say 145 degrees to replace the high setting, but overall I do not advocate using an oven to dehydrate cause I have never had a good experience doing so

17 votes
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Hi Laura-Jane!
I wish to buy a mandolin slicer. Which type of mandolin slicer do you use? What is the brand?
Thank you for this info.

Julie

15 votes
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I just looked in my kitchen, but my stupid slicer doesn't have any identifying marks on it! And I don't have the box anymore. Basically, I bought the first one I saw. it was pretty cheap ($25USD at a big box store), it's not fancy but it gets the job done. I didn't do any research at all. I just bought it at walmart.

Sorry, I know that's not very helpful!

18 votes
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Yes, it helps. You are telling me that I will certainly and easily find something that will work well. It helps. Thank you.

17 votes
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:)

14 votes
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Thank you for this. Most recipes I've used are terrible and don't explain what machines work best. And good to know not to season first! None of the other recipesentioned that one. Why is that?

15 votes
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Because oil and seasonings will affect how the chips dehydrate (length of time, etc) - especially the addition of oil

18 votes
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Be careful with the mandolin...I have sliced the tips of my fingers off (on sweet potatoes, no less) not using the guard.

14 votes
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Yikes- thanks for the reminder. Can happen in a split second I am sure

18 votes
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Yum. I just made these last night and started eating them right out of the dehydrator this morning without any oil or salt!

13 votes
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Yay! I am glad you liked the Stacey. Did you use a mandoline slicer ?

16 votes
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I'm assuming you mean sweet potato - since a yam is an African/Asian tuber that is rarely available in the US.

http://en.wikipedia.org/wiki/Yam_(vegetable)

13 votes
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Wow, you learn something new every day! I didn't think about it much! It seems that I do mean the sweet potato, although in Canada and the USA both terms are used interchangeably: "The softer, orange-fleshed variety of sweet potato, commonly referred to as a yam in the United States" (from wikipedia)

"Yam or sweet potato, what in the world is it? Many people use these terms interchangeably both in conversation and in cooking, but they are really two different vegetables. "

But it does seem that there is a raw veg called a "yam" that is hard to find. So, yah, I do mean sweet potato. Thanks for your note :)

13 votes
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Yams and sweet potatoes are two different things. I used to think they were the same thing with different names, but they are not.

Yams are orange. They are good for endocrine issues.

Sweet potatoes are off-white.

I live in Canada and we have both here. I'm not sure about other parts of the world.

18 votes
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Speaking on behalf of the 'other parts of the world' down here in Australia the orange one is called sweet potato, although it also comes in a purplish variety known as kumara. Yam to us is a whitish vegetable.
The naming thing is tricky - it was a few years into raw recipes that I discovered that what the recipes meant by yellow squash was totally different to what we do - a yellow variety of what wikipedia calls 'pattypan squash'. Many of the US 'squash' varieties are known as 'pumpkin' down here, eg 'butternut pumpkin' - and have no association to squash.

Wikipedia, and the pictures on it, have since become my best raw reference friend...

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