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.
dry hands on a 100% raw diet?ClaireT - 1 day 10 hours ago
recommendations on blue green algaeyardens - 1 day 10 hours ago
opinions about coconut waterClaireT - 4 days 16 hours ago
Cilantro - How much per day is safe?ClaireT - 4 days 16 hours ago
Products that Even out Skin tone?eleanorh - 5 days 23 hours ago