If we weren’t in the kitchen prepping or eating, we’d be exploring the beautiful paths along Mabel Lake. We trekked from the sandy beach to Taylor Creek for a little forest time, which happened to be the perfect stop for a snack. Fallen trees make the best perches!
These Spicy YamChips were a crispy, lightweight snack – easy packing. All that was missing was a nice cold drink, especially after salivating over the chips. SO once we were finished, we decided to have a speed walk race (NO running allowed) back to the cabin for a cold one. We take these challenges very seriously. Little bursts of laughter echoed along the pathway as we whipped through the packed Provincial Park & Campground. People be like “whaaa…”. We must have been like lightening!…not quite. I had fun watching the marmots disappear into their burrows – we were the preemptive warning of the dogs that were to follow (gotta love a pet friendly park). *Having two beagles of my own, this was a valuable experience to have…how to get your dog(s) to come to YOU, walk in the opposite direction! Quickly.
With only a few stumbles along the way, we came to a mutual agreement it was a tie (someone veered off the path to hit up the outhouse). That cold drink went down SO smoothly.
*Here’s the thing about getting a CrispyChip…I’m finding that veggie chips cook best at a lower temperature for a longer period of time, rather than hot & fast. I have a gas oven/stove so it does cook hot. If you have an electric stove, you can probably heat at 260-265*F if you feel it’s on the cooler side. I tried a batch at 265*F and it still cooked a little too hot (that was after doing a batch at 300*F). I then lowered it to 250*F and got a better result – more evenly cooked throughout. The thickness of the chip and size will also determine the cooking time + temp. For this particular recipe (small yams sliced about 1/8inch thick), 250*F seemed to work best – rotating the baking sheets and flipping the chips halfway through.
- 2 small yams, washed & dried
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground coriander
- 2 tsp paprika *smoked
- 1 tsp ground cumin
- 1&1/2 tsp ground oregano - use coffee grinder
- 1/2 tsp white pepper
- 2 tsp sea salt
- 1/2 tsp ground cayenne pepper
- 3 tbsp olive oil - more if needed
Slice yams into slightly less than 1/8inch rounds. If you have a mandolin, they work well to keep things even (cook evenly). Set aside in a large bowl.
Place the oregano and any other spices that aren't finely ground into a clean coffee grinder. Blend for 15-20sec and pour into a small strainer. Over a bowl, sift out the larger spice pieces. Take the bowl of freshly ground spices and add the remaining pre-ground spices and seasonings. Stir well.
Take the bowl of sliced yams and drizzle over the olive oil. Toss with your hands until the slices are evenly coated. Sprinkle over the prepared spice mixture, tossing as you go. When happy with the amount of spice coating (more for a spicier chip), set aside.
Preheat the oven to 250*F and line a baking sheet(s) with parchment paper.
Take the spicy yam rounds and place them individually spaced apart onto the baking sheet. Bake for about 90mins, or until crisp, flipping and rotating the sheet(s) halfway through. *Remove any smaller rounds once they appear cooked (golden-orange; darkening around edges). Allow to cool completely before storing. Store in an airtight container, bowl, or bag - depending on humidity level.
~ Oven rack(s) should be in the middle.
~ The smaller yam rounds were 'crispy' in about 1hr, whereas the larger rounds took nearly 90mins.