Variations on the Yam Chips – Raw Heirloom Carrots (Red) and (Yellow). You will also notice that I tried the Julienne blade on the Mandolin to get something like a shoestring potato feel.
Last week’s YIPS were so amazing, we ate them in a day, I decided to do another batch and branch out a bit.
I tried exactly the same recipe – super thin slice, drizzle with EVOO and sea salt. This week I did add a splash of Organic Apple Cider Vinegar – going for the Salt and Vinegar taste we so much love with chips.
What’s also different is that I branched out beyond Yams and into Carrots. I did notice after 12 hours in the dehydrator that they shrink at least 60% into very tiny circles. Whereas the Yams shrink by 10% max. Less moisture.
I find it very interesting at how different the carrots look once dried. They really curl up and are not that appetizing looking – but they taste great.
The strips are fantastic.
Next up are some Japanese Yams at Tri County Produce. Red skin but white flesh.