These spicy, crunchy chips were dreamed up during a fit of chip cravings you wouldn’t believe!
.33 cup cold-pressed olive oil
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon celtic sea salt
½ teaspoon powdered cumin
The secret to this recipe is to get your yams thin, thin, thin. Otherwise, the chips can become more chewy than crispy. They’re still good, but the crispy ones are the best!
I'm afraid I didn't like these. I think I sliced them too thick and not enough oil on some. The taste is good, but the texture is hard to handle. My jaw got tired from chewing.
Just made these for the second time (forgot to comment last time!)... SO delicious and so addicting! Nice to have something crunchy to munch on that's not from the SAD.
Thanks so much!!
You all need a misto.
Put your raw oil in there, pump it and spray lightly to taste. Takes even less time than tossing them would.
randommara, mine are not a crunchy-like-chips texture, but they are a little crisp, while some are a little more chewy. I like the slightly chewy ones better because it takes me longer to eat them and I actually get more flavor out of them because I have to chew longer. They sure are good!
This look SO DELICIOUS!
This was the first recipe I tried on this board. And they are SOOOO yummy. Thank you!! I do think mine were a bit too thin. (Think onion skin). I used the smallest level on my oxo hand v-slicer. I might move it up a notch. On the plus side - they dried fast! :D. I only used 3 mini sweet potatoes/yams and overfilled 2 Excalibur trays. I'm terrible about measuring but I probably only used about 2+ Tbs of oil (and about 1/3 of the spices?) for all of them. I just stirred everything together and tried to get as much coated as possible.
You know what? I just made your picture larger and looked closely and I think that even with the oilier ones I made still didn't have enough oil because your chips look way more orange, shiny and transparent than mine. Ok, I'll try again soon but I'm still curious if these are supposed to actually have the texture of chips. Thanks!!
I made these very thin using a mandolin and they were definitely crunchy but nothing like chips. I experimented by adding very little oil to half and a little more to the other half. The low oil ones were very starchy and unappealing though crunchy. The higher oil ones were too hard and crunchy. What am I doing wrong? Are these supposed to have a similar texture to chips or was I just expecting too much?
A way to add the perfect amount of oil is to use an refillable oil sprayer, i think. They're fairly cheap, i think.
I have made this recipe many times, very good. I am a huge fan of chips. And the trick is to get them really thin. I did experiment with using Coconut oil, not a good idea, ends up tasting soapy. I have used the spices in this recipe, Spike Seasoning, and barbeque frontier seasoning. All are good
Chips in your picture look delicious. Mine didn't turn out anywhere near like that and were hard. I've tried slicing them thin and I've tried them thicker. Do you need to put them individually on the dehydrator? When very thin they all tend to stick together. I'm new to Raw. Does it matter if one dehydrates at a lower temperature? Is there a secret to good chips?
I have them in the dehydrater now...can't wait. Tested one that's still chewy and it tastes wonderful. Looking forward to crispy chips.
Raw potatoes, yams and sweet potatoes all contain a liver toxin in their raw state. i don't know if dehydrating is enough to kill it. Anyone?
kandace, i made your eggplant bacon, deyhydrated them in same run with the with the yam chips. The bacon turned out DEEELICIOUS, perfect. The yam chips didn't work out so well. Some are saturated with oil and others are pretty dry and none are crispy. I think i dehydrated everything about 14 hours. The dry yam chips are kinda hard to chew, the oily ones taste ok, pretty chewy tho i did them thin with a mandoline. Should i soak the dry ones in lime juice and dehydrate again? Any tips?
Oh, forgot to add, I make the best chips ever using super thin zucchini sprinkled with little salt, olive oil and dulse flakes. dulse flakes make it fabulous :)
Hi ashleyanne81, I have tried potatoes and NOPE they go very black in an hour or so in a dehydrator, they looked terrible and we didn't want to even taste them. I have made the yam chips before but they never turned out crunchy. I'll try them thinner next as soon as I buy them. I like to add a bit of lemon and agave syrup with salt, gives it another edge.
I finally got around to making these, YUM!!! I'm working on another batch as I type this!
ballaMariposa: I usually store these on the counter, in a sealed jar. They don't last all that long around here, so I'm not sure about storing for longer than a few days.
How do u store these? I tried putting them in tupperware in the fridge and they became chewy.
I have a batch of these in the dehydrator right now! I can't wait until they're done.
If you like this recipe, try the "raw bacon":http://goneraw.com/recipes/418-Raw-Bacon- recipe as well. It seems fairly similar, except with eggplant and different spices. Spicy hot as well!
I put the oil on with a Misto olive oil pump sprayer, and then shook the seasonings over the top. That seemed to work well, and the chips are crispy. Thank goodness for the big food processor - it made VERY quick work of the yams and got them both thin and quite uniform. I have a nice mandolin but cut myself with it last summer and have been loathe to pull it out again! This recipe is much better then just sliced yam chips!!!
Oh I should say, I didn't have cayenne... I didn't even follow measurements I just poured out some oil and salt, pepper, cumin, and garlic powder, then massaged it into the yams. I cut them with a peeler and this seems to have made them thin enough. I had one large yam and one medium one, and the slices fit over 4 dehydrator sheets.
Omigoodness.... I'm making these now, and they have an hour or two left to dehydrate but I got impatient and wanted to see if some of the smaller bits were ready. They felt and looked crunchy so I tried one.... SO good!!! Was stilly slightly chewy (barely noticeable) though so I'm still waiting.
These are AWESOME! Best chips I've tried yet! Although, next time I will probably cut the cayenne in half. I used my spiral slicer to make the chips. Most came out like Pacman shapes but they were thin. Keep the little scraps too. Makes for great salad toppings. I also decided to use a basting brush so it wouldn't get so oily. Thanks so much for such a great recipe :)
I have made these twice and loved them! I am hooked for sure. The first time they were too oily because I did not have enough yams and did not reduce enough. This time I use two very large yams and one small and I think I did not have enough oil to go around. But I will just keep adjusting. Candace, what was the approximate size of the yams you used? Thanks for the recipe!
granola, when I make these tomorrow I'm using a hand held potato peeler. I think it might work just nicely for these since they peel extremely thin when I use it for apples. Give it a try and see.
Okay can somebody please share a tip or two on thin yam slicing? I can't push mine slowly through my food processor because the tube is too large, so they just fall through and I get thick and chewy yam chips...
Which, by the way, are still so good that I'm just dying to make them properly! Help
Kandace, these were awsome. I brought them to work with me to share with coworkers. It was a big hit! I made mine rather small, but it worked out, cause' I sprinkled them over my lunch, as well as ate them as finger snacks. Very easy to make too. Thanks for sharing.
Oh, I also wanted to say that every dish that you have recommended has been absolutely delicious!
oops, mandolin...sorry :)