1-3 long(ish), thin(ish) yams (actually orange sweet potatoes, real yams have bark-like skin)
1 Tbsp Olive oil (or other veggie oil)
Salt, pepper and chiplotle seasoning (optional)
Preheat oven to about 375-400 C. Wash and peel yams, and slice them into discs as thin and as uniform as possible so that they will cook fast and evenly. Coat a cookie sheet in a very thin layer of oil and spread yam-discs out in one even layer on the pan. Sprinkle with a tiny bit of salt, pepper and chipoltle powder. Place in the oven and watch closely. Cooking time will depend on how thin your yam chips are, usually less than 20 minutes will be needed. You can flip them if you want them crispy on both sides, I'm not picky. If some start to burn you can take them out and put the rest back in. Remove pan when they "look" crispy or when they have all browned just a bit. I love the burnt ones and the smushy ones. Let them "sit" for a minute to cool a bit and crisp up. Sweet potaoes have lots of carotenoids...which are good for you*...so enjoy!
*If you want to make this not-so-good for you deep fry them or have the chips with Chipoltle Mayo dip! One part mayonnaise, one part sour cream and chipoltle seasoning to taste....