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.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note