DIRECTIONS
- Preheat oven to 250°F.
- Rinse and dry your yams thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife. Know that chips that are too thick in parts won’t crisp up all the way. Still delicious, just not “chip” crispiness.
- Toss the yam slices in the canna olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking.
- Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up. Serve immediately.
