Cajun Yam Chips/Cooling Dip
By June P. from Venice High, Venice, CA.
Description
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
| Calories | 300 |
| From Fat | 22%% |
| From Saturated Fat | 10%% |
| From Sugar | 17%% |
| Sodium | 530mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Medium Yams | 5 Yams/2 1/4 lb | 40 - 50 Yams/18 - 20 lbs |
| Vegetable Oil | 2 Tbsp. | 1/2 cup/4 oz |
| Cajun Seasoning | 1-2 tsp | 1.25 Ounces/4 Tbsp. |
| Plain Yogurt | 1/2 cup/4 Ounces | 1 Qt./4 cups |
| Mayonnaise | 1/2 cup/4 Ounces | 1 Qt./4 cups |
| Shallot or Onion Minced | 1 Tbsp. | 4 Ounces/1/2 cup |
| Beau Monde Seasoning | 1 tsp. | .45 Ounce/4 tsp. |
Preparation
375F Preheated Oven
- Wash and Dry Yams, leaving skin on
- Brush half sheet pan with 1 Tbsp. Vegetable Oil
- Slice yams into ¼-1/3” slices at a diagonal and place on to pan
- Brush the tops of yams with another 1Tbsp Vegetable Oil
- Sprinkle ½ -3/4 tsp Cajun Seasoning onto yams, evenly
- Bake at 375F for fifteen minutes, until tender to the touch
- 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.
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