Kumara is an iconic New Zealand vegetable and a staple of traditional Maori cooking. It's also known as sweet potato in the northern hemisphere and comes in a variety of colours and flavours. It's rich in anti-oxidants and one of the top potassium rich foods. Kumara is also high in vitamin A and C and full of fibre. You could really use any colour, the orange ones are just much sweeter than the red, white fleshed kumara.
1 large Golden Kumara (Sweet Potato)
1-2 Tbsp Cold Pressed Olive Oil
1 tsp Himalayan or Sea Salt
Optional: 1 tsp Smoked Paprika
Peel the whole kumara into thin slices with a potato peeler. I have found this works better than my mandoline, it gets the slices much thinner.
Cut or break the slices into smaller chip sized pieces and place in a large bowl.
Add olive oil, salt and paprika and massage with your hands.
Layout evenly onto mesh dehydrator trays and dehydrate at around 43degrees celcius/110 degrees farenheight for 12 hours or until cripsy.