Yam Chips (Jimikand Recipe)
User Reviews
5
Yam Chips (Jimikand Recipe)
Description
This recipe uses peeled elephant foot yam, sliced into thin rounds about 0.3 to 0.4 cm thick. The slices are evenly coated in a marinade of red chili powder, turmeric, lemon juice, and salt, allowing the flavors to infuse through a 10 to 15-minute rest. Cooking is done by shallow frying the slices in neutral oil on a flat pan, turning them to achieve a golden brown and crisp exterior. After frying, the chips are drained on paper towels to remove excess oil. Garnishing with chopped coriander and lemon wedges adds fresh herbal and citrus notes. The resulting chips have a pleasant crunch and warm spice balanced by citrus acidity.
The yam slices can also be baked or air fried as alternatives to shallow frying, and lemon juice may be substituted with tamarind or vinegar for different tang profiles.
Ingredients
Main ingredients
- 250 grams elephant foot yam (suran or jimikand) peeled, rinsed and sliced
- 1 teaspoon red chili powder or cayenne pepper
- ½ teaspoon turmeric powder
- 1 to 2 tablespoons lemon juice or add according to taste
- salt as required
- neutral cooking oil for frying, as needed, generic cooking oil
For garnish
- 1 to 2 tablespoons Coriander leaves chopped
- 1 to 2 lemon wedges
Instructions
- Peel, rinse thoroughly and slice the elephant foot yam in 0.3 to 0.4 cm slices.
- In a bowl mix the yam/jimikand slices with the rest of the ground spices, lemon juice and salt uniformly.
- Marinate the yam slices for 10 to 15 minutes.
- Shallow fry the yam slices in oil on a skillet, flat pan or tawa adding oil as needed.
- For the first batch, you can add about 3 to 4 tablespoons of oil and later add as required. Use any neutral tasting oil to fry.
- Fry until golden. Turn over the yam slices as needed, when they are being fried.
- Place the shallow fried yam chips on kitchen paper towels to remove any extra oil.
- Serve Yam Chips hot garnished with coriander leaves and lemon wedges.
Notes
- Marinate yam slices for 10–15 minutes to enhance flavor penetration.
- Use a neutral oil like canola or vegetable for frying to avoid overpowering flavors.
- The chips can be baked or air-fried as a healthier alternative to frying.
- Substitute lemon juice with tamarind juice, white vinegar, or apple cider vinegar if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 305mg | 13% |
| Potassium | 537mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 242IU | 5% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.03mg | |
| Vitamin B3 (Niacin) | 0.4mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 15mg | 17% |
| Vitamin E | 3mg | |
| Vitamin K | 3µg | |
| Calcium | 14mg | 1% |
| Vitamin B9 (Folate) | 16µg | |
| Iron | 1mg | 6% |
| Magnesium | 15mg | 4% |
| Phosphorus | 38mg | |
| Zinc | 0.2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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