kahunaburger

That mandoline in the pantry was getting awfully dusty and I pledged to make use of it more often. First victims were a pair of yams that I bought the other day.

This morning we washed them, trimmed them and sent them through the slicer to make a nice stack of them. After coating them with olive oil, fresh ground pepper and sea salt, they went into the convection oven for 30 mins at 350 degrees.

Yam chips – raw

The result turned out pretty well: sweet yam chips. Not as crunchy as we had hoped for, but still good enough for a snack.

Yam chips – done

Oh, and here’s a little trick to coat them with as little oil as possible and also cover them evenly with salt/pepper. Take a gallon sized ziplock bag. Put in the slices for one whole yam. Add a little bit of olive oil, ground pepper and salt. Now take a straw and put it all the way on one side of the opening of the ziplock bag. Close the bag until only the straw provides a small opening. Blow into the straw and blow up the bag as much as possible. Quickly remove the straw and make sure that most of the air sealed in the bag. Shake, shake more and shake even more (kids are very good at this part of the preparation process). You end up with evenly coated slices with very little oil. Repeat for the 2nd batch – voila!