Yam Chips

I received my very first Farm Box the other day and in it was a 3 pound bag of yams….hhhmmmmm. What to do with all these yams? Yams and sweet potatoes, to me at least, taste very similar even though biologically they are not even closely related. So — as my thinking process went on about what to do with all these yams — I thought I love sweet potato fries so why not try to make something that tastes similar: baked yam chips!! I love it when experiments turn out well — in this case the chips were delicious and I ended up eating the majority of them. No guilt though, yams are on the “superfoods” list. Go ahead and eat with impunity!!

Begin by washing the skin of your yams thoroughly (like my potato chips, I do not remove outer skin when making these chips). Cut off both ends of the yam and then thinly slice them using either a mandolin or sharp knife.

In small batches, add the yam slices to a bowl and generously coat with olive oil.

Place the yam slices on a parchment-lined cookie sheet. Sprinkle with your favorite salt (sea salt, regular salt or, in my case, Krazy Jane’s Mixed Up Salt) and bake at 400º for roughly 20 minutes. The yams do not get as crispy as potato slices do but they get close.

You can serve the chips warm or cold but I prefer a little warm as the flavor is more intense and they really do taste similar to sweet potato fries. Such a healthy treat!

Ingredients:

3 yams, thinly sliced
Generous amount of olive oil
Salt of your choosing

Serves 4 as a side dish or snack

Tips for Success

Yam chips are a little different from potato chips because of all that natural sugar, so here is what I have learned from making batch after batch.

• Slice them thin and even. A mandoline is your best friend. Slices around 1/8 inch thick cook evenly and get the closest to crispy.
• Flip halfway through. Turning the chips at about the 10 minute mark helps both sides brown.
• Watch the edges. The sugar in yams means the edges can darken quickly near the end. Pull out any chips that finish early.
• Let them rest a few minutes. They firm up a bit as they cool on the pan, so do not judge the crunch the second they come out of the oven.
• Use two pans if needed. Three yams make a lot of slices. A single layer with no overlapping is key, so bake in batches if you only have one cookie sheet.

Ingredient Swaps and Variations

Sweet potatoes work exactly the same way if that is what you have in your kitchen. For seasoning, I love a little smoked paprika or chili powder with the salt for a smoky kick. Cinnamon and a tiny pinch of sugar turn these into a sweet snack that kids love. Garlic powder and a sprinkle of dried rosemary make them more savory. Avocado oil can stand in for olive oil if you want something with a more neutral flavor.

Make Ahead and Storage

These are best eaten the same day. If you have leftovers, let them cool completely and store them in an airtight container at room temperature for a day or two. Rewarm them in a 350 degree oven for about 5 minutes to bring back some of that warm, intense flavor I love.

How to Serve Them

Serve them as a side dish with burgers, sandwiches or a big bowl of chili, or put them out as a snack with a simple dip. A little plain Greek yogurt mixed with lime juice and a pinch of salt is wonderful with them.

Frequently Asked Questions

Do I need to peel the yams?

No. I leave the skin on for color and texture. Just scrub the yams really well before slicing.

Why are my chips chewy instead of crispy?

Yam chips do stay a little softer than potato chips. Thinner slices and a few extra minutes in the oven help, but expect a texture closer to a crispy sweet potato fry.

What is the difference between yams and sweet potatoes at the store?

Many grocery stores label orange fleshed sweet potatoes as yams, so what you bring home is often a sweet potato anyway. Either one works perfectly in this recipe, so use whichever looks freshest and firmest.

Mandy

Baked Yam Chips

Thinly sliced yams tossed in olive oil, sprinkled with salt and baked until golden. A simple snack or side that tastes a lot like sweet potato fries.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 yams scrubbed and thinly sliced
• olive oil a generous amount
• salt of your choosing

Method

 

1. Preheat the oven to 400 degrees F.
2. Wash the yam skins thoroughly, leaving the skins on.
3. Cut off both ends of each yam and thinly slice them with a mandoline or a sharp knife.
4. Working in small batches, place the slices in a bowl and coat generously with olive oil.
5. Arrange the slices in a single layer on a parchment lined cookie sheet and sprinkle with salt.
6. Bake for about 20 minutes, until tender and golden at the edges.
7. Serve warm or cold.

Notes

Yam chips will not get quite as crispy as potato chips, but they get close. They taste best slightly warm.