Recipe 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!)

Recipe Photos

Nutrition Facts

Nutritional score: 68 out of 100
  • 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.

Amounts per 158 g (6 oz) suggested serving

NameAmount% Daily
Calories 237 10 %
Protein 2.3 g 4 %
Fat 7 g 9 %
Carbohydrates 42 g 12 %
Dietary Fiber 6 g 19 %
Sugars 0.75 g
Calcium 26 mg 3 %
Iron 0.85 mg 7 %
Sodium 304 mg 13 %
Source: USDA

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Comments and Reviews

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42 votes
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Happy to help Nel :)

64 votes
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I am going to make these tonight and was wondering why peel off the skin? Thanks!

50 votes
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Hi Elle! Probably not a big deal to leave it on, but I find that the brown peel of a yam is kinda ugly so I remove it. It's as simple as that! Also, though, if you are not using organic produce it's nice to peel it if you can.

50 votes
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I love the site and I have had success with many of the recipes. I had tried this recipe (before I found this site) and found that the chips came out way too hard. They looked beautiful going in to the dehydrator (like perfectly sliced orange potato chips) however coming out, they shrunk to a quarter of their original size and they had way too much hard crunch, not the crisp like a potato chip. (I used a mandolin and they were thin) The only difference in the recipe I followed was that it had you put coconut oil on the chips before they went in. Is this what ruined my chips? I am hesitant to try to make these chips again because they came out so bad.

51 votes
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Hi Anna, thanks for your feedback. Great to hear from you.

How long did you leave them in the dehydrator for? I like them pretty crunchy, but if you want them with less crunch perhaps you could dehydrate for half as long as last time? They do shrink quite a bit though.

Also, I do recommend dehydrating without any oil so perhaps that had something to do with it.

44 votes
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This is great, I also like to add a bit of hot cayenne pepper to give these a bit of a kick

Posted from The Rawtarian's Raw Recipes App

42 votes
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Hi Kelly, Nice idea! I am not a big spicy fan, but your comment made me think that I might like to add a bit of onion powder the next time I make these. Thanks for the inspiration!

138 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!

Top Voted
120 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 :)

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124 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!

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20 votes
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I am about to try to make my first batch..I just got a dehydrator and am so excited to make raw chips but I have a few questions...
1) Are they crunchy like a normal chip?
2) Do they need to be put in the fridge?
3) How long will they stay good on the counter/in the fridge?
Thanks! Katherine

23 votes
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Katherine,

1) Are they crunchy like a normal chip? mmm kinda! I'm going to say yes
2) Do they need to be put in the fridge? no
3) How long will they stay good on the counter/in the fridge? NOT LONG AT ALL. Eat them right away, they get all floppy and rubbery after a few hours (moisture from the air comes back)

19 votes
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:)

22 votes
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I'm trying this right now and I'm so excited! I'll start the dehydrator before I go to bed so they'll be ready in the morning : )

Thank you!

21 votes
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Excellent! Let me know what you think when you wake up :)

25 votes
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I actually sliced the bajeebies out of my fingers on a mandolin trying to make beet chips a few months ago, when I got back from the doc I threw the thing away and got a food processor. The processor has a 2mm disc which I thought would be too thick for dehydrated chips but its actually just about right, some processors even have an optional 1mm disc which would obviously be better. Just a thought, the money I saved on a mandolin was spent at the dr getting my fingers fixed up, if I got to do it again I'd just buy the processor first in the beginning.

91 votes
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My cheap mandolin is such a pain!! Wish there was an better solution.

18 votes
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:( I can see how that could happen, Hilary. Thank you for the tip about the FP and the great reminder to be cautious with our little fingers!

13 votes
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After I dehydrate on high for one hour. When you say dehydrate until dry, is there a rough time estimate?

18 votes
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It takes quite a while - maybe 8-10 hours?

18 votes
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Can use partially cooked yams and then slice?

Posted from The Rawtarian App

17 votes
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Hi Sarah, why would you want to cook them? They wouldn't be raw, but it would probably work out if you are trying to use leftovers. You must ensure that they are sliced very thinly though

18 votes
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These look really tasty.

Posted from The Rawtarian App

17 votes
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Thanks Janice, they are tasty! and very simple

19 votes
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I don't have a dehydrator, but my oven has a dehydrating mode. What temperature should I use in place of the high setting?

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