Most favourite chips of mine is Elephant Yam / Senai Kizhangu Chips. I love it anytime. Back home I like the version we get it from hot chips. Last time when I was in India my mum did this at home. My kids also loved it. I followed her method and tried it out. It is great side dish or as a snack by itselfPin It Now!
Elephant Yam / Senai Kizhangu - 1 medium size
Chilly powder - 2 teaspoon (adjust to ur spicyness)
Salt - 1 teaspoon (adjust to ur salt level)
Oil - to deep fry
Remove the skin of the yam and wash it. Let it dry out. Cut them into big chunks. Slice them using a slicer (mandoline slicer). Each slice of 3 inch square in size (see the pic). Spread the sliced yam in the tissue paper and leave it for 20-30 mins (to dry out the extra moisture in the yam)
Heat the oil in the kada. When the oil is hot fry the slices. Fry it in batches. Do not put too much at a time. Also carefully put them and ensure everyone is separate .
Repeat the process till all yam slices are fried