1. Peel yam, wash clean.
2. Slice into thin chips, with chip slicer.
3. Make sure chips fall into bowl of icy water.
4. Add alum to this water before adding chips.
5. Keep soaked for 25-30 minutes.
6. Drain out on kitchen towel, dab them dry.
7. Deep fry in hot oil, over medium flame till crisp.
8. Drain, keep aside.
9. When all chips are done, return them to hot oil in batches.
10. Refry till crisp again, drain, put on absorbent paper, to soak extra oil.
11. Sprinkle salt, pepper, toss to blend flavours.
12. Cool completely, store in airtight container.

Making time: 45 minutes (excluding soaking time)
Makes: approx. 300 gms. chips
Shelflife: one week or more