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!

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