Yam chip recipe

Baked yam chips are a lower calorie and more nutritionally dense alternative to fried potato ships.  And since they’re naturally sweet, they can be eaten to control cravings for sweets.

Purchase a big ass yam, the 2 pounders that look like Jabba the Hut action figures.  Smaller ones work too but they’re tougher and more dangerous to work with because you’ll be using a mandolin to slice them.  Don’t try to slice them with a knife — won’t work and the time spent could be better used.

Use the mandolin to slice the yam.  Thinner pieces cook faster and have a lighter crunch.  Experiment with different sizes, adjust for preference.  Spray pan with olive oil.  Set yam slices on pan, add your favorite sea salt or whatever else you think complements the sweetness of the yam (garlic, cracked pepper, possibilities are endless).  Don’t get fussy and set them neatly in rows.  You probably don’t have time for that and if you do, you have problems and need more responsibilities.  Just haphazardly sprinkle the slices on the pan and put them in the oven, 200 degrees.  Low heat means you  don’t have to watch it carefully.  You can leave it, lose yourself in a season worth of sitcoms, and it’ll still be edible when you return to reality.  Still less carcinogenic than a bong hit.

Keep in mind that the mandolin is a dangerous machine.  That’s why we recommend you use  a large yam.  As for slicing technique, you’ll know you’re slicing it correctly when it sounds right — crisp, smooth, regular rhythm.  If it sounds choppy, you’re doing something wrong.

Yam is ready when it smells, feels, and looks right.  We’ve never time cooked it.  How long it takes depends on thickness of chips, amount of oil used, and number of layers on the pan.  Use your instincts.

As for leftover yams, you can juice them, bake them to make a yam-peanut butter smoothie, or dice ’em and stir fry with a zucchini…possibilities are endless.

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