YieldMakes a few handfuls. Can you eat just one?
1/3 cup olive oil
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon sea salt
½ teaspoon cumin (powdered)
1. In a food processor, slice the yams as thinly as possible. 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!
2. Mix the olive oil and seasonings, and then pour over the yams.
3. Massage oil into yams to make sure each is well coated.
4. Dehydrate until crispy (I usually dehydrate mine at 115° for about 12 hours).
Kandace's ThoughtsBy kandace
These spicy crunchy chips were dreamed up during a fit of chip cravings you wouldn’t believe!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Hello Everyonecharmingskinus - 1 day 20 min ago
Raw Buckwheatkim72 - 2 days 14 hours ago
Porkert juicer--replacement parts?The Rawtarian - 2 days 14 hours ago
Why do you have to use raw kombucha with scoby to make more kombucha?ClaireT - 3 days 15 hours ago
Sprouting Rocket seedspatrickbliss - 4 days 14 hours ago