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Southern-fried Louisiana Yam Chips

Contributed by: Chris WebAdmin. of


  • 4 yams (sweet potatoes)
  • Vegetable shortening for deep frying
  • Salt


Peel the yams and cut crosswise into very thin slices. Place in a large bowl, add water to cover, and refrigerate overnight. (The soaking removes the excess starch.)

The next day, in a large, deep skillet (or in a deep-fat fryer), melt shortening to a depth of 2 to 3 inches and heat to 365 F on a deep-fat thermometer. Drain the yams and pat dry with paper towels.

Working with about one-third of the yam slices at a time, slip the slices into the hot shortening. Fry, turning as needed to cook evenly, until golden brown, five to eight minutes. Using a slotted spoon, transfer to paper towels to drain briefly, then place on a platter and sprinkle with salt.

Serve hot.

Serving Size: Serves 4 to 6

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