- Prep Time 0:10
- Cook Time 0:20
- 6 Comments
Like their cousin, the sweet potato fry, these are a healthier baked version of a sinful fried potato product…but they’re also so much more.
These are crackers for your crab dip and a vehicle for your vegetable dip. They’re a sidecar for your sandwich and a buddy for your burger (Hi, I’m Gabi and I am addicted to alliteration…).
So serve these as a side dish, but also consider using them as an alternative to crackers or chips when entertaining. Serve them with salsa, creamy spinach dip or even make sweet potato canapes with a dollop of guacamole and a bite-size piece of carne asada.
Also, make sure to let these sit for at least 10 minutes after baking and before eating. As they cool, they will become sturdier and crisper, making them all the better for transporting other goodies to your mouth.
- 2 large garnet yams, sliced very thinly (about 1/8" thick) $2
- 1/4 cup extra virgin olive oil Pantry
- 1 tbsp salt Pantry
- 2 tsp freshly-ground black pepper Pantry
- 2 tsp Ancho chili powder $1.50 for 1 oz
Recipe Serves 3-4
- Preheat oven to 400 degrees F.
- Place sliced yams in a large mixing bowl and pour the oil over them. Use your hands to toss well, ensuring that each slice is well-coated.
- Spread the slices out on a baking sheet (use 2 if you need to) and sprinkle with the salt, pepper and chili powder.
- Bake 8-10 minutes until they begin to turn brown. Then flip and and cook for another 8-10 minutes (check once or twice to make sure they don't burn).
- Let cool for at least 10 minutes, then serve or store in an airtight container for up to a week.