YieldMakes a few handfuls. Can you eat just one?
.33 cup cold-pressed olive oil
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon celtic sea salt
½ teaspoon powdered cumin
- In a food processor, slice the yams as thinly as possible.
- Mix the olive oil and seasonings, then pour over the yams.
- Massage oil into yams to make sure each is well coated.
- Dehydrate until crispy (I usually dehydrate mine at 115Â°F for about 12 hours).
The secret to this recipe is to get your yams thin, thin, thin. Otherwise, the chips can become more chewy than crispy. They’re still good, but the crispy ones are the best!
Kandace's ThoughtsBy kandace
These spicy, crunchy chips were dreamed up during a fit of chip cravings you wouldn’t believe!
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