Yam Chips, a Nigerian speciality, are light, crisp and more delicate than more traditional French-fried potatoes. Like them, however, they are particularly good served with meat or fish.
2 lb. yams, peeled sufficient vegetable oil for deep-frying
1½ teaspoons salt
Using a sharp knife, trim the yams into neat rectangles about 2½ inches long. Slice the rectangles lengthways into sticks about jjj-inch wide and g-inch deep. Place the yam sticks in a bowl of cold water and leave for 30 minutes.
Drain the water off the yams and dry them thoroughly on kitchen paper towels.
Fill a deep-frying pan one-third full with vegetable oil. Place the pan over J »mm moderate heat and heat the oil until it registers 375 °F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds.
Place a handful of the yam sticks in a deep-frying basket and lower the basket into the hot fat. Fry for 3 minutes, shaking the basket occasionally to ensure even cooking. Lift the basket to drain the oil from the yams and turn them out on to kitchen paper towels to drain.
Transfer the yam chips to a heated serving dish and keep them hot while you fry and drain the remaining yam sticks in the same way.
Sprinkle the cooked yam chips with the salt and serve them hot.