RCI-VG.002.0207.001
Yam chips
Yam chips from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- tbl virgin olive oil1 unit
- tbl fresh rosemary2 unit
- tbl fresh sage sliced2 unit
- 2 tsp
- fresh lime thyme1 tsp
- 1/2 tsp
- 1 tsp
- x yam peeled and cut in chunks1 unit
- x sweet potato peeled and cut in chunks1 unit
Method
1
Preheat the oven to 200°C (400°F).
2
Peel and cut the yam into thin, even chips approximately 1/4-inch thick, similar to French fries or cassava chips. Pat dry with paper towels to remove excess moisture.
3
Peel and cut the sweet potato into thin, even chips of the same thickness as the yam. Pat dry with paper towels.
4
Combine the yam and sweet potato chips in a large mixing bowl. Drizzle with virgin olive oil and toss until all pieces are evenly coated.
5
Finely chop the fresh rosemary, sage, and oregano, then add to the chips along with the lime thyme, kosher salt, and cracked pepper. Toss thoroughly to distribute the herbs and seasonings evenly.
6
Spread the seasoned chips in a single layer on baking sheets, arranging them so they do not overlap. Work in batches if necessary to avoid crowding.
7
Bake in the preheated oven for 25–30 minutes, stirring and turning the chips halfway through cooking, until they are golden and crispy at the edges.
30 minutes
8
Remove from the oven and transfer to a serving dish. Serve immediately while still warm and crispy.