- 1
Ingredients
- 1 or 2 large yams or sweet potatoes
- pinch of Celtic sea salt (used at the end of the recipe)
- tiny amount cold pressed extra virgin olive oil (use at the end of the recipe)
Preparation
Step 1
Peel the yams.
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 to create thin potato chip slices. Do not chop them like fries. They won’t dehydrate properly.
Place the yam slices onto an Excalibur dehydrator sheet covered with parchment paper. Do not put any oil or salt on them at this point.
Dehydrate on high for one hour, then reduce the 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.
Before eating, place the chips in a zip-lock bag. Sprinkle a tiny bit of olive oil in the bag. Add way less than you think you will need, it only takes a tiny splash to coat them well and you don't want to over-oil them in the sack.
Shake and squish a bit inside the sack 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. Dill, onion powder, or garlic powder works really well.
Eat immediately. These chips don't keep well once you've seasoned them with the oil and spices.
If you want to keep them, leave some dry and unseasoned. ENJOY!