View Full Version : Cheesy Chips
11-21-2005, 12:15 PM
I made Alissa's Cheesy Chip recipe which came out great, but I am a little concerned because when I purchased the potatoes, I thought I was getting sweet potatoes, but instead I found out upon cutting them, they were yams (had a white flesh and was dryer that sweet potatoes). I researched online the difference between the two, but I am unable to find any information on consuming yams raw.
Does anyone know if it's ok to eat these chips? They are too good to waste!
11-21-2005, 12:17 PM
Oh yes...yams are just as good if not better! I think I recall reading somewhere once that yams are really good for you...but don't quote me on that!
I've used both interchangebly with no problems...so enjoy your cheesy yam chips! :D
11-21-2005, 12:25 PM
Agree with Rawkinlocs:
Here is some information to assist you, I cut out some of the information because it is a lot, but if you want more education - here is the link:
The soft, rich, "moist" varieties are erroneously called "yams" in the United States. This confusion in names is unfortunate, since the yam is an entirely different plant, belonging to the genus Dioscorea. True yams are still a curiosity in the United States.
The flesh of most sweet potato varieties is white or nearly so, although in the United States we prefer yellow or orange-fleshed varieties because of their valuable carotene (provitamin A) content. Some kinds have purple flesh, but they are not grown here.
Skin colors range from nearly white through shades of buff to brown or through pink to copper, even magenta and purple. Americans are prejudiced against the purplish skin colors because certain "red" varieties formerly grown here were of poor quality.
11-21-2005, 12:34 PM
Ok so maybe I do have a sweet potato after all since that's what the sign said, but it did have a yam consistency. The whole sweet potato / yam thing is confusing, but the most important thing is that I can eat my chips without the guilt!! :D
Thanks Rawkinlocs and Sweet lips!
Sharon in Colorado
11-21-2005, 02:23 PM
In my neck of the woods (this might depend on your area) the sweet potatoes are a lot lighter and the yams are a lot darker. I really like Jewel yams, they are very dark orange inside and have a richer flavor. Sweet poatoes are usually yellowish when I find them.
I've made yam chips in the dehydrator once before and they were pretty good, but I don't think they compare much to a baked yam which almost tastes like candy.
11-22-2005, 02:10 PM
while we're on the subject, what's the deal with chip-like foods? i sliced an eggplant, a zucchini and a yam (or sweet potato) very thin and dehydrated them. i got hard pieces of leather. the sweet potatoes could have broken a tooth! then i tried marinating them all in olive oil, cider vinegar and salt then dehydrating them again to see if that would help, but NO!
how do we get yummy, crunchy veggies chips?
11-22-2005, 02:17 PM
I agree on the "tough pieces of leather" bit. And when I soaked the slices in a marinade, even after draining them thoroughly, all I got were greasy tough pieces of leather ;) I'd love to know what everyone's secret to success with texture of chips (without having to turn it into a cracker!).
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.