Hold the yam firmly and cut away big chunks of it. They will come away in uneven pieces which is completely fine. Remove the tough outer skin completely from each of the pieces.
Cut the yam into thin slivers, making sure to get them as thin as possible. The thinner they are, the crispier they’ll get.
Toss the yam slices with sambar powder, curry leaves, coconut oil and salt. Roast for 30-35 mins. Check after 30 mins and take it for a further 5 mins if necessary.
(If you’ve sliced the yam thicker, they might need longer to cook. Test one and give them 5-10 mins more if necessary.)
Serve immediately. Sprinkle over more salt if necessary.