These addictive baked yam crisps are impossible to stop eating… until suddenly they’re ALL gone! Munchie approved!
2 Yams (sweet potatoes)
2 tbsp canna oil
1/4 tsp sea salt
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.