Healthy Baked Purple Yam Chips

purple yam chips 1
Since I stopped eating dairy, it’s been tough trying to figure out good appetizers to put out for guests during a game or happy hour. My previous go-to was a meat and cheese platter, but take away the cheese and you can’t just put out straight meat unless you’re like a huge meat person, then I suppose it would work well. So what could I do? For a while I was putting out veggies and hummus, but that was getting tiresome so I had to come up with something new.

Then purple yams were on sale, and since I can’t resist buying anything that’s on sale, I knew this was going to be the next big thing. Baked purple yam chips! Easy, healthy, and perfect for snacking on with company. Boom. And I’m obsessed with their deep purple color too! It brings a pop to whatever dish you’re using them in.



And while my guests are snacking on my chips, I’ll secretly be rejoicing on the inside because I know the health benefits that my guests will be getting from my beautiful bites. Purple yams are packed with vitamins B6 and C, as well as the nutrients Copper and Potassium. They’re also full of fiber which will in turn aid your digestive system. AND high levels of potassium will improve your blood circulation as well which ensures optimal distribution of oxygen and nutrients throughout the body via the bloodstream.

All the health benefits from a casual snack with friends. YUP that’s a win. It just takes a second to slice up your purple yam, throw your slices in the oven, and then you have an instant nutritious appetizer sure to please your guests.

Healthy Baked Purple Yam Chips

  • Servings: about 4 servings
  • Difficulty: easy
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  • 1 medium-large purple yam
  • 1 Tbsp coconut oil
  • Salt and pepper to taste


  1. Preheat your oven to 250 degrees F.
  2. Using a mandoline, slice your purple yam into equally thick slices.
  3. Place your slices in a bowl and mix with melted coconut oil, salt, and pepper until equally coated.
  4. Bake in the oven for about 45-60 minutes, flipping them over halfway through, until the chips are crispy and the edges have curled up. It’s very important you make sure all parts of the chips are crispy before removing them, even if it means leaving them in longer than I did, because if they aren’t entirely crispy they will have a chewy consistency when bitten in to.
  5. Allow to cool and then enjoy right away!
  6. * I find these are usually best the first day you make them, after that they get a bit stale and chewy.

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