RCI-VG.002.0168.001
SpiceLinda
The aroma of pumpkin pie spice, and the delicious nutrition of warm baked yams. You won't need to add sugar, marshmallows, or any other sweetener to these yams! They go well with any main dish.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- – 4 large yams3 unitcubed in 1" chunks
- 2 tbsp
- ½ cup
- – ½ cup water¼ unit
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
Method
1
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Lightly brush the parchment with a thin layer of olive oil.
5 minutes
2
In a mixing bowl, combine cornstarch, cinnamon, cloves, and nutmeg, whisking together until the dry ingredients are evenly blended and no lumps remain.
2 minutes
3
Gradually add the orange juice to the dry mixture, stirring continuously to form a smooth, pourable batter with no clumps. The consistency should resemble thin pancake batter.
3 minutes
4
Add the olive oil to the batter and whisk until fully incorporated, creating a glossy, uniform mixture.
2 minutes
5
Pour thin, even rounds or rectangles of batter onto the prepared baking sheet, spreading each one as thinly as possible with the back of a spoon or an offset spatula.
5 minutes
6
Bake in the preheated oven for 20–25 minutes, or until the crisps are firm, dry to the touch, and lightly golden at the edges.
25 minutes
7
Remove from the oven and allow the crisps to cool completely on the baking sheet; they will continue to firm up and crisp as they cool.
15 minutes
8
Once fully cooled, carefully peel the SpiceLinda crisps from the parchment and store in an airtight container at room temperature for up to one week.