Yam Chips

Yam – ½ kilo

Tamarind – about 2 marble sized balls

1/2 cup rice flour

Hot water

Salt

Oil to fry

  

On a sheet of newspaper, lop off the muddy bits covering the yam with a sharp knife. Then wash the yam with salt till very clean. Cut into ½ cm slices or thinner if you can manage. Soak the yam in salted, tamarind infused hot water for about 15 minutes. Yam can sometimes have an itchy sap that can really annoy the throat so the soak deals with that effectively. Drain. Dust with salted rice flour and gently fry until golden brown.

*Chip Tip: You’re aiming to remove as much moisture from your vegetable in order for the chip to be as crisp as possible. Glen, the chief deep-fryer suggests working on getting that perfect balance of heat vs time – giving you a crisp product before it burns.