BAKED YAM CHIPS
So, basically these are like a homemade extra special gourmet potato chip- however simple to make- but technically speaking we have to call them "yam chips" because a yam is a yam, and a yam is not a potato. According to an article in the Huffington Post, in the US we've been mistakenly referring to orange fleshed sweet potatoes as 'yams' ever since they were first imported into the country, thanks to the USDA mislabeling them with the well-meaning intention to distinguish them from the white fleshed sweet potato. The truth is that a yam is an altogether different root vegetable apart from the sweet potato, and one that comes in many varieties and colors, hailing from Africa, Asia and other tropical regions. Despite their differences, both sweet potatoes and yams pack a nutritional punch with significantly higher fiber than white potatoes, and both possess a terrific sweet flavor. It's the sweet and salty combo that makes both sweet potatoes and yams a delicious choice for making baked chips. As you know from my last post on making baked 'fries', the purple skinned, white fleshed Japanese yam is my favorite variety. As promised, I'm sharing my favorite Japanese yam side dishes this week. Here I slice them up, give a light coating of coconut oil, sea salt and black pepper (it's not rocket science). It's not much of a recipe, but if you hadn't heard of Japanese yams before, or if it hadn't occurred to you to try baking chips, this post is worth the while. They're an amazing side or snack much healthier than your average store bought fried potato chips, and much more flavorful thanks to the natural sweetness. Enjoy!
PS. Hugs and kisses and a huge THANK YOU to my amazing mom who just shipped me a brand new mandolin this week as a surprise gift : ) xoxo
BAKED YAM CHIPS
1-2 Japanese yams (choose long narrow shaped yams for slicing into chips)
1-2 tsp unrefined virgin coconut oil
sea salt and black pepper to taste
Preheat oven to 400 degrees.
Rinse and scrub yams thoroughly to remove any dirt. Chop off the ends and discard. Use a peeler to peel the yams, or keep the peel on if you prefer. Use a mandolin or sharp knife to carefully slice the yam into round chips. Using hands, coat chips evenly with oil, then spread them apart on a parchment pined baking sheet. Bake approximately 10-15 minutes until the bottoms are golden brown, then use tongs to flip the chips. Continue baking another 10-15 minutes or until golden brown on both sides.