Peel, wash and cut the yam into 6cm chunks.

Put the water and salt in a pan and boil it on high heat. Add the yam and boil for 5-10 minutes. Sieve out the water and put the yam in the ice cold water for the same amount of time it spent boiling.

Drain and aglow to cool in a bowl then refrigerate for a few hours (this makes the texture firm and better for frying).

Clean the sieve and put some sheets of kitchen paper in it.

Heat oil in a large pot or deep fryer to 180°C. Grate the yam pieces coarsely whilst the oil is heating up.

Drop handfuls of the grated yam into the hot oil. Deep fry until crisp and golden then using the slotted spoon, remove the yam chips from the oil put it into the sieve. Season to taste with salt.

Recipe from: www.celtnet.org.uk