Elephant Yam / Senai Kizhangu Chips

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 itself

Ingredients

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

Method

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 .
When the sound subsides take it out (drain the oil completely) and leave it on a tissue paper.
Repeat the process till all yam slices are fried
Combine the chilly powder and salt. Sprinkle this on the fried chips and mix well.
Transfer to air tight container and enjoy the chips

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