Here is a recipe for a tasty treat with no guilt included: baked yam chips. This is a perfect, satisfying substitute for traditional snack food, as it’s packed with vitamins and dietary fiber. These crunchy, savory and sweet chips are hard to resist.
Tip: if you’re not in the mood for something sweet, omit the cinnamon and sugar. You can even trade out the coconut oil with olive oil if you’d like.
1 tablespoons coconut oil
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
Preheat oven to 225º. Rinse and dry yams. Thinly, and uniformly, slice yams.
(A mandolin is great for this.)
Mix together brown sugar, cinnamon and sea salt. Toss yams in the coconut oil, then sprinkle and re-toss with sugar mixture.
On parchment lined cookie sheets, place yam slices without overlapping.
Bake for one hour and thirty-five minutes, flipping halfway through.
Chef Nikki is the founder of Mostly Vegan, a health food consultancy based in NYC. Previously, she was the executive chef at the acclaimed raw vegan restaurant Pure Food and Wine. You can find her at mostlyvegan.com, on Instagram at @mostlyvegan or contact her via email at nikki[at]mostlyvegan[dot]com