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 115°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!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Newbie PageClaireT - 2 days 22 hours ago
Does anyone else experience thisgesolgonheather - 4 days 1 hour ago
unsuccessful printing of ebook. Help?!The Rawtarian - 6 days 3 hours ago
Maca, friend or foe?ClaireT - 1 week 4 days ago
Is The Fish Oil Good for Health?vicky_spd15 - 1 week 4 days ago