These chips weren’t photoshopped, I promise! They really are that color, and are as gorgeous to look at as they are good to eat. I simply mandolined two medium yams, tossed them in some olive oil, black pepper, cayenne pepper, and Persian lime salt (more on that soon), and baked at 350 for about 12 minutes or so. Crunchy crispy, bursting with flavor. Now where is that bottle of Chimay….
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OMG–those look gorgeous! Come to my house immediately and cook a bucket or two of those. I’ll open the Chimay.
Thanks Casey! By chance I just typed your name, in reference to the lemongrass granita recipe of last year — I’ve got a lemongrass pasta queued up and ready to go!