Can I just say I love the pictures you take of your creations! Beautiful! I just popped in to browse the recipes, saw this one, and went straight to the kitchen to slice up some sweet potatoes. I will let you know how they turn out – thanks!

Wow, Kandace – these turned out perfectly crunchy and tasty. Thanks for this recipe. I do want to ask you though, how big a dehydrator you have? I used two average sized sweet potatoes/yams, and I filled my nine tray Excalibur – how on earth do you fit all 6 yams in one batch?

Oh, and I used my new mandoline for the first time to make these and got perfect paper thin chips. Now I am off to try zucchini, etc. I love new kitchen toys!

The first time I tried this I added way too much oil, so it took longer to dehydrate to a crisp; and yes, they were oily. These were so good, we had to try them again, but this time, with less oil. They tasted great… but they SHRANK! Next time, I’ll have to make more! I used a potato peeler to make them thin since my food processor doesn’t have the attachment to make ‘em thin enough.

I was really looking forward to these but I’m gonna have to try again. I used two medium yams (about 6 inches long by 1-3 inches wide) and I got three full trays. My mandoline cut them lovely and thin but I should have cut down on the oil mixture as it’s really for 9 trays worth. (Unfortunately you don’t know how many trays worth you have until you try putting them on the trays already mixed. It seemed like I had a ton of slices.) So they were very oily and no matter how long I dehydrated them they wouldn’t go crunchy. The flavour was great and spicy and they smelt good too though.

These are great! I subbed two very finely crushed garlic cloves for the garlic powder & added 1 ts paprika.

I made these and I too used too much oil. Mine did not get crispy. They did have a delicious flavor though.

These work well with carrots too!

can you use cold press coconut oil on this instead?

This recipe is so great! These chips tasted so good that I ate them right out of my dehydrator and couldn’t even save some for later.

I am sooo addicted to these! they are fantastic!

Can I use just potatoes? Or is that bad? Newish to raw

I am new to raw and have an old clunky food processor that just chops and grinds things up. How do you use a processor to slice thinly? Do I need a new blade or something? I’d love to make these!!

HI I am making these today. I bought a mandoline slicer to cut them. They’re 50% off on sale at Linens n Things here in Atlanta. I like it because it doesn’t use any electricity and doesn’t wake my boyfriend up as he likes to sleep in. I was wondering the same thing about the food processor but I decided I like the mandoline though. I also use a basting brush to paint the veges once I put them in the dehydrator- to keep the oil to a minimum. I baste one side then flip them a couple hours later and baste the other side.

WOW! I’m going to make these right now! I reckon 2 medium yams, 5 tsp EVOO, 1/3 tsp each of garlic, cayenne and sea salt, and 1/8 tsp cumin is about 1/3 of this recipe amount. I hate to make too much food at once because I end up binging on it! Anyway, I think the basting brush method would work optimally. Oh no! I forgot I don’t have a basting brush anymore…Sigh…

I just finished mandoline-slicing these babies up and now they are un-cooking in the dehydrator! I cannot believe how easy and fast this was, and how great it smells already! I used 2 medium yams and 1/3 the amount of all the other ingredients, and it was perfect. Not at all too oily, just perfect. I tossed the chips in the oil/spice mixture by hand and ended up with 4 trays. It is not time-efficient to sit there and baste every skinny little chip unless you have just 1 tray, perhaps, or a lot of time. I’m telling you, it turned out perfect, not too oily at all.

Thanks for this recipe. I’ve made them 3 times already! YUM!

oh my goodness I can’t wait to get the crackers out of dehydrator, and go buy some yams. mabe tomorrow, thanks for this and yes the picture is so awsome looking you should work for a food magazine, designing their front page photos

I loved these chips. The only problem I found was the starch in the raw potatoes makes it harder to digest. I wonder if soaking these in lemon juice first would decrease the starchiness…

Ok I made these, and for a die hard SAD eater, I loved the oiliness, but i really will love them even more when I get a mandolin, mabe when i go to the city wed. I am going to look for sure these were GREAT !!!, thank you for all your wonderful recipes. Now can you find me a recipe for a banana pie,

I have made them today, they are nice and spicy. Really nice. Unfortunately, I’m not that familiar with dehydrator, I have tried it for the first time. Do they have to be like real chips very crispy? Mine came out a bit chewy. Can you do parsnip chips using the same thecnique? Thanks! :)

Hey Im new to Raw Food and I was wondering what ia cold pressed olive oil as opposed to regular olive oil? thanks!

OOps….forgot to write my comment. This recipe looks so good and I’m sure it is, but after reading only part of Dr. Doug Graham’s book “80-10-10”, I’m super conscious now about how much fat is in our diet….especially raw fooders. Oh…tell me it’s not bad!!!!

I just popped a batch of these in the dehydrator. I used 4 small yams, and ended up with 5 trays. (would have been 6 trays, except I did a lot of nibbling on them as I was filling the trays – yum). Didn’t have garlic powder, so used 3 small garlic cloves, and whizzed everything together in my magic bullet to blend it up. They are SO good going into the dehydrator, I can’t wait to see how they are when done!! Thanks for the great recipe Kandace!

spicey spicey spicey hot—seems the cayene pepper is magnified after drying. I’m loving them! Shared them with some non-raw friends. One gobbled them up, the other only tried a few, went for water, and said “no more”. lol

They shrank a LOT, next time I’m going to slice the sweet potatoes long ways for bigger chips.

What mandonline does everybody use that does paper thin slices???

I used my spirooli and guess it doesn’t get it thin enough, mine are just a tad chewy, BUT, BUT, BUT that isn’t stopping me from eating them at all because they are CRAZY DELICIOUS! :O Love that spiciness, and made some without cayenne for other family members.

oops, mandolin…sorry :)

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!

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

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.

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!

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 :)

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.

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.

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!!!

I have a batch of these in the dehydrator right now! I can’t wait until they’re done.

How do u store these? I tried putting them in tupperware in the fridge and they became chewy.

I finally got around to making these, YUM!!! I’m working on another batch as I type this!

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.

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 :)

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?

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?

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.

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 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

A way to add the perfect amount of oil is to use an refillable oil sprayer, i think. They’re fairly cheap, i think.