
Baked Yam ChipsRecipe by Chef Michael Williams Prep time 15 mins Cook time 2 mins Another fantastic substitute to the unhealthy deep fried alternatives. I have recommended baking these at 225° F to preserve the nutritional value in the olive oil. You can crank the heat to 350° F if you need them to cook quicker. Ingredients 1 medium sized yam 1 – 2 tablespoons E.V. olive oil ¼ teaspoon garlic powder 1 tablespoon Parmesano Reggiano (grated fine) ¼ teaspoon Vancouver Island Salt Co. smoked salt ¼ teaspoon fresh ground pepper Directions I recommend leaving the skin on the yams, but you will need to scrub them very well, just like a potato. Using a mandoline, slice the yam as thin as possible. Keep dialing the mandoline thinner until its as thin as possible but still holds together without tearing. Place the sliced yams in a mixing bowl and add the remaining ingredients. Toss together until everything is evenly distributed. Now lay out on a baking tray lined with parchment paper. You can overlap the slices slightly as the yams will shrink by 25% or so. Bake in the oven at 225° F until the chips are crispy. You will need to keep checking them until they are just right and it will take up to 2 ½ hours. Be patient, its worth it! Once they are done, cool and then store in an air tight container for up to a week…yah right…they will be gone before your head hits the pillow tonight! Variations You can use a dehydrator instead of the oven if you are looking for a raw option.

Baked Yam ChipsRecipe by Chef Michael Williams

Prep time 15 mins
Cook time 2 mins

Another fantastic substitute to the unhealthy deep fried alternatives. I have recommended baking these at 225° F to preserve the nutritional value in the olive oil. You can crank the heat to 350° F if you need them to cook quicker.

Ingredients

1 medium sized yam
1 – 2 tablespoons E.V. olive oil
¼ teaspoon garlic powder
1 tablespoon Parmesano Reggiano (grated fine)
¼ teaspoon Vancouver Island Salt Co. smoked
salt
¼ teaspoon fresh ground pepper

Directions

I recommend leaving the skin on the yams, but you will need to scrub them very well, just like a potato.
Using a mandoline, slice the yam as thin as possible. Keep dialing the mandoline thinner until its as thin as possible but still holds together without tearing.
Place the sliced yams in a mixing bowl and add the remaining ingredients. Toss together until everything is evenly distributed.
Now lay out on a baking tray lined with parchment paper. You can overlap the slices slightly as the yams will shrink by 25% or so.
Bake in the oven at 225° F until the chips are crispy. You will need to keep checking them until they are just right and it will take up to 2 ½ hours. Be patient, its worth it!
Once they are done, cool and then store in an air tight container for up to a week…yah right…they will be gone before your head hits the pillow tonight!

Variations

You can use a dehydrator instead of the oven if you are looking for a raw option.