Lime-salted Yam Chips | PCC Natural Markets

Lime-salted Yam Chips

Serves: 4

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Stir together lime zest and salt; set aside. Peel yams and slice into very thin rounds on a mandolin or v-slicer.

In a deep, heavy skillet, heat about 1 inch of oil over moderately high heat until a thermometer registers 375º F. (Do not let the oil smoke.) Fry potato chips in batches, stirring occasionally, until lightly browned and bubbling stops, about 1 minute.

Bring oil back to 375º F before frying each batch. With a slotted spoon, transfer chips to paper towels to drain; season with the lime salt.

Source: Sound Consumer, November 2007
Recipe adapted by Julie Filips

More about: limes, yams


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