Japanese Yam Chips

unnamed-1On the last day of our Tahoe vacation we got home super late in the day but had planned on making dinner.  Just grilled meat, salad and baked potatoes. We had brought up some Japanese Yams, my favorite of the sweet potato variety but they take forever to bake in the oven depending on their size and it was too late to start baking them whole. They needed to be used before they went bad so I decided to make them into chips! Never tried it before but figured why not? I love them whole, why wouldn’t I love them sliced thin and crisped up?

My husband was skeptical at first, as he can sometimes be with my cooking, but when my father in law kept repeating over and and over the words “wow” and “hmm” throughout dinner as he ate them, I knew I had a winner!  Steve loved them too.

Sometimes you take something you’ve eaten a thousand times and tweak it a bit and you come out with a new favorite. I’ve made these twice since Tahoe for different people, including my hard-pleasing youngest brother who hates sweet potatoes of any sort and he gave them his approval. Not that I really care about my flavor-palet lacking brother’s opinion, but whatever, he liked them.

These really go best paired with a burger of some sort just because they’re that kind of finger food but you could easily throw them on the same dinner menu as any other cut of meat or chicken. Since it’s summer and we basically grill everything and anything, there’s nothing these chips don’t agree with. Dip them in ketchup, BBQ sauce, hell top them with some hot sauce for all I care. Whatever works for you!

For those on a flexible eating program, the macros for one serving (150g cooked) are:

154 Calories – 27C/ 4F / 2P


Japanese Yam Chips


Japanese Yams (Purple Skin)

Olive Oil

Garlic Powder

Onion Powder


Salt and Pepper


Preheat oven to 400 degrees.

Line a large baking sheet (or two) with tin foil and coat lightly with nonstick spray. Set aside.

Wash and pat dry the yams. Using a mandolin or knife, thinly slice the Japanese Yams, leaving the skin on, to about 1/8 inch thickness. Basically go as thin as you can. The thinner the slices, the crispier they will get.

Place the sliced yams on the cooking sheet, drizzle with a light layer of olive oil (sub coconut oil if you like) over the slices and then take a basting brush and make sure all chips are somewhat coated. The more oil you use the greasier they will be (keep that in mind macros friends who are tracking fat).

Sprinkle each seasoning separately over slices in the following order: garlic powder, onion powder, salt, pepper then paprika. Season to your liking, there’s no wrong amount here. Toss the slices with your hands so both sides become seasoned. Arrange the slices on the cookie sheet so that they do not overlap very much. Depending on how many yams you have used, this determines if you need a second baking sheet. Too many slices piled on top of each other won’t cook properly.

Cook yam slices for approximately 10 minutes, remove from oven, flip over slices as best you can and cook for another 10.  If chips are starting to crisp around the edges and look mostly cooked through then stick them under the broiler for a few minutes to finish. Watch them closely though so they don’t burn! You just want that extra heat from the broiler to make them crisp up to that chip-like consistency!

Transfer chips from the cookie sheet to a serving platter and eat away!

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