Baked Dundun Yam Chips with Suya Spice Dust

How to Make It

1. 1

   Preheat & Prepare

   Preheat your oven to 220°C (200°C fan / 425°F). Line a large baking tray with parchment paper or lightly grease with a small amount of oil. Allow the oven to fully reach temperature before baking — this is key to achieving crispy chips.

   Tip: A hot oven ensures the yam batons start crisping immediately rather than steaming.
2. 2

   Peel and Cut the Yam

   Peel the white yam carefully and cut into uniform batons approximately 8–10cm long and 1.5cm wide — similar to thick-cut fries. Place the cut yam immediately into a bowl of cold water with the lemon juice to prevent discolouration and remove excess surface starch.

   Tip: Soaking in lemon water for at least 5 minutes also helps the chips crisp up better during baking.
3. 3

   Parboil Briefly

   Drain the yam batons and transfer to a pot of lightly salted boiling water. Parboil for 5–6 minutes until just barely tender on the outside but still firm in the centre. Drain well and spread on a clean kitchen towel or paper towel. Pat completely dry — moisture is the enemy of crispiness.

   Tip: Do not fully cook the yam at this stage. You want it about 30% cooked so the inside stays fluffy after baking.
4. 4

   Season the Yam

   Transfer the dried yam batons into a large mixing bowl. Drizzle the olive oil or groundnut oil over them and toss well to coat evenly. In a small bowl, combine the suya spice, smoked paprika, garlic powder, ground uziza seeds (if using), and sea salt. Sprinkle the spice mixture over the yam and toss again until each piece is well coated.

   Tip: Coating in oil before the spices helps the seasoning cling evenly to every baton.
5. 5

   Bake to Golden Perfection

   Arrange the seasoned yam batons in a single layer on the prepared baking tray, ensuring none overlap. Bake in the preheated oven for 25–30 minutes, flipping halfway through at the 15-minute mark. The chips are ready when they are golden brown on the outside and tender and fluffy inside.

   Tip: For extra crispiness, switch to the grill/broil setting for the last 3–4 minutes, watching closely to prevent burning.
6. 6

   Garnish and Serve

   Remove the baked Dundun chips from the oven and allow to rest for 2 minutes. Transfer to a serving plate and scatter freshly chopped scent leaf (efirin) or parsley over the top. Serve immediately as a snack, side dish, or light lunch alongside a protein-rich dip like moin moin paste, grilled fish, or a small portion of eggs.

   Tip: Pair with a homemade tomato-pepper dipping sauce (ata dindin style) for a fully authentic Nigerian experience without extra calories.