The idea behind making Yam chips actually came from my plan to cook Steak Nigerian, the recipe for which will be coming up shortly. I am sharing this recipe as a post on its own because I picked up something vital to re-create the potato chips experience with Yams. Many of us would have eaten fried yam in various ways. Some say boil first, then fry, a good one is to boil and fry at the same time. What do I mean by that? SImple. Cut the yam into thick rectangular chunks, add to a bowl of salted water. Place your pan or pot of oil deep enough to fry the yams on heat, before it gets warm, add the yam chunks, and a little of the salty water the yam was sitting in previously.
This was a tip I picked up from the road side sellers of fried yam. Their yams were undeniably soft inside and crunchy outside. If you boiled it first before frying, it was never as good as that. I believe I have to do my duty to make this clear. Permit me to type it in capital letters. DO NOT TRY THIS WITH HOT OIL. PLEASE, PLEASE, PLEASE. I don’t want to be held responsible for any kitchen accidents. You only need the pan to sit on the heat for about a minute or two, then you add the yams and water. At first you would see a water oil separation, not to worry, with time, all the water will evaporate, and you will be left with oil and lovely fried yam. To see how I did it, click on my Yam and Garden Egg Stew post HERE.
Now, the topic of today’s post is not about regular fried yam but Yam chips, and I mean chips that look exactly like potato chips, slim, sexy, crunchy and light coloured. Chips that you would never guess it is made from Yam until you taste it. Chips that are surprisingly so crunchy, it would give McDonalds a run for their money. I have been making chips like this for some time, but never truly got the chips eating experience, until I decided to try something different. You know supermarket pre cut frozen chips always turn out perfect. Even better than you making your own chips from scratch. I decided to apply that same principle to yams. I placed it in the fridge overnight to chill. The result was spectacular. Crunchy, and I mean crunchy, you would hear in the next room if someone is eating it. Here’s how
You will need
1. Cut the yam into circles, and then cut into wide rectangles, after which you cut it into thin rectangles in the shape of potato chips.
2. Have a bowl of salt water ready, and drop the yam chips into the bowl as soon as you cut them. Place that bowl in the fridge for a few hours, preferably overnight, which I did
3. The next day, heat up oil deep enough to fry the yams, sieve the yam chips out of the salty water and then fry. Don’t worry, the oil will foam and bubble up a bit, keep checking the chips every few minutes, and once it is golden, sieve it out of the oil. Voila.
See the colour and texture
they literally snap and crunch
no one is going to believe they are yams until they taste it
Try it with your kids, and serve with ketchup or any rich stew or sauce of your choice