Spicy Yam Chips

March 13th, 2008 Posted in Cooking ideas

Spicy Yam ChipsThese 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….

Print
Similar Posts

This website uses IntenseDebate comments, but they are not currently loaded because either your browser doesn't support JavaScript, or they didn't load fast enough.

  1. 2 Responses to “Spicy Yam Chips”

  2. By Casey on Mar 13, 2008

    OMG–those look gorgeous! Come to my house immediately and cook a bucket or two of those. I’ll open the Chimay.

  3. By Eric on Mar 13, 2008

    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!

Post a Comment