You will need:
- 2 peeled and very thinly sliced yams
- 2 tablespoon olive oil
- 1 tablespoon dried rosemary
- ½ teaspoon of Himalaya salt
Preheat your oven to 200 degrees. In a mixing bowl, toss your thinly sliced yams with the olive oil and season with the salt and the rosemary.
Line a sheet pan with parchment paper and arrange the yams in a single layer. Bake the chips for 20 minutes. Now flip each chip and turn up the temperature to 300 degrees, baking for another 15 minutes, until the chips feel completely dry. You may have to bake them longer depending on how moist the yam is. Once you take them out of the oven, they will crisp up even more. Store them in an airtight container up to 5 days.