Here is another great way to embrace this carb that is full of nutrition, CHIPS! I buy Garnet Yams in the store, but I recently found out that they are actually just sweet potatoes. So, in American the words are somewhat interchangeable due to a mislabeling decades ago. Scientifically, there is a large difference between the two.
If you are still confused, or want a bit more information, I suggest this article from Mark’s Daily Apple which perfectly breaks down (with pictures) the differences between these two veggies.
These are perfect on their own or with a homemade dip, like guacamole or Butternut Squash Hummus.
1. Use a mandoline slicer to create thinly sliced “chips” with the yams. I use about 1/8″ setting.
2. Place “chips” in a bowl with cold water. Allow to soak for at least 30 minutes.
3. After that, use a paper towel to dry off the yams. Pour melted coconut oil on the yams and cover.
4. Line a baking sheet with parchment paper. Lay on in flat single layer.
5. Bake in the oven for 20-22 minutes, flipping about halfway through to crisp on each side.