Ingredients

6 yams
1/3 cup olive oil
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon sea salt
½ teaspoon cumin (powdered)

Recipe Directions

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 Thoughts

By kandace

These spicy crunchy chips were dreamed up during a fit of chip cravings you wouldn’t believe!

 

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tlrosbach

Jun 29, 2009

6 votes
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I made these and I too used too much oil. Mine did not get crispy. They did have a delicious flavor though.

denzildragon

Jun 23, 2009

4 votes
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These are great! I subbed two very finely crushed garlic cloves for the garlic powder & added 1 ts paprika.

Carmel

Jun 21, 2009

4 votes
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I was really looking forward to these but I'm gonna have to try again. I used two medium yams (about 6 inches long by 1-3 inches wide) and I got three full trays. My mandoline cut them lovely and thin but I should have cut down on the oil mixture as it's really for 9 trays worth. (Unfortunately you don't know how many trays worth you have until you try putting them on the trays already mixed. It seemed like I had a ton of slices.) So they were very oily and no matter how long I dehydrated them they wouldn't go crunchy. The flavour was great and spicy and they smelt good too though.

germin8

Jun 15, 2009

6 votes
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The first time I tried this I added way too much oil, so it took longer to dehydrate to a crisp; and yes, they were oily. These were so good, we had to try them again, but this time, with less oil. They tasted great... but they SHRANK! Next time, I'll have to make more! I used a potato peeler to make them thin since my food processor doesn't have the attachment to make 'em thin enough.

kandace

May 03, 2009

6 votes
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So glad to hear you enjoyed the chips!

bq. I do want to ask you though, how big a dehydrator you have?

I have a 5 tray Excalibur, but only used 2 trays with this recipe (I put all of the chips really close together like puzzle pieces). I wonder if my yams were just small - they were from a local organic farm. Next time I make this recipe, I'll try to remember to check the weight of the yams.

Crisyn

Apr 30, 2009

5 votes
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Oh, and I used my new mandoline for the first time to make these and got perfect paper thin chips. Now I am off to try zucchini, etc. I love new kitchen toys!

Crisyn

Apr 30, 2009

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Wow, Kandace - these turned out perfectly crunchy and tasty. Thanks for this recipe. I do want to ask you though, how big a dehydrator you have? I used two average sized sweet potatoes/yams, and I filled my nine tray Excalibur - how on earth do you fit all 6 yams in one batch?

Crisyn

Apr 27, 2009

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Can I just say I love the pictures you take of your creations! Beautiful! I just popped in to browse the recipes, saw this one, and went straight to the kitchen to slice up some sweet potatoes. I will let you know how they turn out - thanks!

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