How to Make Yam Chips

Video Transcript

"The yam chips are out of the oven so I'm just getting these onto a plate. I normally make larger batches of these; this is just to give you an idea of what to do with these. You can see that some of the small ones got really crisp and brown around the edges, that are totally fine. The really small slivers will probably burn because they're so much smaller, but that's really not a big deal. What we are looking for is something like this. Oh my gosh, you can see it just cracked and broke. This one is a little bit crispy, not a big deal. We'll just...oh my gosh. These are great. Just crispy and brown around the edges. They're only very slightly soft in the center because it is a yam, but they're nice and crispy around the rest of the chip. Just the right amount of salt and of course butter in there. These are fantastic. Again, these are really great to throw in a Ziploc and take them with you. I would let these cool, though, before you try to package them. You don't want the heat to steam up anywhere in a container or Ziploc, because that would make them soggy. So, let them cool completely before you put them in a container or Ziploc bag or anything like that. But these are so yummy. There is no sugar added to this. The only thing we put on these yams, which actually are very healthy for you - lots of vitamins and minerals in yams- is some organic butter (unsalted butter) and some sea salt, which is very natural and not bad for you at all. So, yummy, yummy, healthy munchy free to throw in your bag."