Baked Yam Chips

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.



  1. I recommend leaving the skin on the yams, but you will need to scrub them very well, just like a potato.
  2. 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.
  3. Place the sliced yams in a mixing bowl and add the remaining ingredients. Toss together until everything is evenly distributed.
  4. 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.
  5. 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!
  6. 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!
  • PREP 15 mins
  • COOK 2.25 mins