How to Cut Yams

Video Transcript

"Okay as you can see, I've already started slicing these up. Be careful with your hand, this is a pretty large knife. I would not use a serrated knife; your standard flat blade is just fine for this. Again, I purposefully chose this size and shape of a yam, so that I can hold onto it and not have things on my cutting board, just to hold onto it while I slice it. I've already had some going, and a couple of them didn't turn out perfectly, but that's okay potato chips don't either. That's alright. Some are a little bit thinner and thicker than others. Think about your favorite potato chip, they're not all the same size, shape, thickness, anything like that. So just start slicing these. I do try to go as thin as possible, because I want these to bake up nice and crisp and pretty quickly. I already have my oven preheating at 465 degrees. I put it at a very high temperature, because I want these to get crisp. We are not trying to slow roast these, honies. We want to get them nice and crisp, like a potato chip. So have the oven on at 465 degrees; very hot. I'm going to finish slicing these up, but let me show you what we are going to do with these. We are going to get these started on our baking sheet with our parchment paper, otherwise known as God's gift to bakers. Just take that little bit of butter, again, however many tablespoons you need, and just brush the butter onto the yam chips. Don't be shy, butter and yams go great together! Just brush those on, like that. And then, for the final touch, I'm telling you this is so easy, is to get some good sea salt on here. Don't be scared of that either, your favorite potato chips are nice and salty. The yams have sweetness to them, so that saltiness is really great together. They go so well together, the sweet yam and the nice sea salt is perfect. So you are going to pop these in the oven once I'm done slicing these up."