Makes a few handfuls.
1/3 cup cold-pressed olive oil
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon celtic sea salt
1⁄2 teaspoon powdered cumin
1. In a food processor, slice the yams as thinly as possible.
2. Mix the olive oil and seasonings, then pour over the yams.
3. Massage oil into yams to make sure each is well coated.
4. Dehydrate until crispy at 115°F for about 12 hours.(Linda’s note: you can dehydrate at 105º for a bit longer if that temperature is a concern for you.)
The secret to this recipe is to get your yams thin, thin, thin. Otherwise, the chips can become more chewy than crispy. They’re still good, but the crispy ones are the best!