Another fantastic substitute to the unhealthy deep fried alternatives. I have recommended baking these at 225° F to preserve the nutritional value in the olive oil. You can crank the heat to 350° F if you need them to cook quicker.

Ingredients
1 medium sized yam
1 – 2 tablespoons E.V. olive oil
¼ teaspoon garlic powder
1 tablespoon Parmesano Reggiano (grated fine)
¼ teaspoon Vancouver Island Salt Co. smoked
salt
¼ teaspoon fresh ground pepper

Directions
I recommend leaving the skin on the yams, but you will need to scrub them very well, just like a potato.
Using a mandoline, slice the yam as thin as possible. Keep dialing the mandoline thinner until its as thin as possible but still holds together without tearing.
Place the sliced yams in a mixing bowl and add the remaining ingredients. Toss together until everything is evenly distributed.
Now lay out on a baking tray lined with parchment paper. You can overlap the slices slightly as the yams will shrink by 25% or so.
Bake in the oven at 225° F until the chips are crispy. You will need to keep checking them until they are just right and it will take up to 2 ½ hours. Be patient, its worth it!
Once they are done, cool and then store in an air tight container for up to a week…yah right…they will be gone before your head hits the pillow tonight!

Cant be bothered to wait?

Grill them instead!

want them crispier

toss them in baking soda before you pop them in the oven or grill

Source Country Baker