Cajun Yam Chips/Cooling Dip

By June P. from Venice High, Venice, CA.


This is the perfect snack or side dish. It is hot and sweet with a cooling yogurt based ranch style dip. This is a palate pleaser and was enjoyed by over 200 students in the culinary program, at Venice High. Many of the students commented that they never knew a yam could be so tasty and simple to prepare. Inexpensive to prepare and packed with vitamins A & C , this recipe is filling, in a good way. A far cry from commercial chips.

Nutrition Facts

Serving size: 1/4 cup

From Fat22%%
From Saturated Fat10%%
From Sugar17%%


Ingredient 6 servings 50 servings
Medium Yams5 Yams/2 1/4 lb40 - 50 Yams/18 - 20 lbs
Vegetable Oil2 Tbsp.1/2 cup/4 oz
Cajun Seasoning1-2 tsp1.25 Ounces/4 Tbsp.
Plain Yogurt1/2 cup/4 Ounces1 Qt./4 cups
Mayonnaise1/2 cup/4 Ounces1 Qt./4 cups
Shallot or Onion Minced1 Tbsp.4 Ounces/1/2 cup
Beau Monde Seasoning1 tsp..45 Ounce/4 tsp.


375F Preheated Oven

  1. Wash and Dry Yams, leaving skin on
  2. Brush half sheet pan with 1 Tbsp. Vegetable Oil
  3. Slice yams into ¼-1/3” slices at a diagonal and place on to pan
  4. Brush the tops of yams with another 1Tbsp Vegetable Oil
  5. Sprinkle ½ -3/4 tsp Cajun Seasoning onto yams, evenly
  6. Bake at 375F for fifteen minutes, until tender to the touch
  7. Serve hot or cold with the dip on the side

Dip Preparation: Mix yogurt ,mayonnaise, seasoning, and minced shallot or onion together, well. Refrigerate until use.