Crispy Kumara Chips
The kumara in any form is a nourishing vege that has roots stretching back into New Zealand’s history. There are many varieties – today’s originates in South America and arrived on whaling ships in New Zealand in the mid 1800s. However, a much smaller sort was brought from Polynesia over 700 years ago.
What you’ll need:
4 kumara (each about 12cm in length)
1 tsp garlic powder
½ tsp smoked paprika
½ tsp onion powder
¼ tsp cinnamon (optional, but fun)
Salt and pepper to taste (add salt at the end)
Pre-heat oven to 220 C.
1. Line baking sheet with parchment paper.
2. Whisk spices together in a small bowl.
3. Scrub kumara, dry well with paper towel, chop off ends, and slice into .5cm wide strips leaving the skin on.
4. Place chips in mixing bowl and toss with olive oil, lightly coating (too much oil could make them soggy).
5. Sprinkle in the spices and toss to coat.
6. Arrange strips on tray in one layer with none overlapping.
7. Bake for 15 minutes, then flip chips and bake for 15 more minutes for a total cooking time of 30 minutes.
To increase the crunch level, slice your chips even thinner and soak them in cold water for at least 30 minutes to remove excess starch. Don’t forget to dry well before baking.
Take some creative liberties with your seasonings. Try a Moroccan or Indian blend, a Mexican taco seasoning, or anything that calls to you! It’s hard to mess up kumara chips. 😉
Salt to taste after you remove the chips from the oven.
If you’re feeling cheesy, toss some grated parmesan on top, or keep it vegan with a dash of nutritional yeast
If you’re like me, the chips are really just a vessel for the condiments. Serve with a spread of sauces. We like BBQ, honey mustard, garlic aioli and ketchup!
For a pop of flavour and colour, garnish with a sprig of fresh parsley.