Lime-salted Yam Chips

Lime-salted Yam Chips

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  • 1 teaspoon finely grated lime zest
  • 1 teaspoon salt
  • 2 large red yams (about 1 1/2 pounds)
  • Sunflower oil


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 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.