Golden Kumara Chips
Submitted by kellymyra on April 5, 2009 - 4:07pm
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.
Ingredients:
1 large Golden Kumara (Sweet Potato)
1-2 Tbsp Cold Pressed Olive Oil
1 tsp Himalayan or Sea Salt
Optional: 1 tsp Smoked Paprika
Preparation:
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.
4 reponses to "Golden Kumara Chips"
1. I just left the skin on. I
I just left the skin on. I have done them thicker before as well and they weren't so good. They were definitely crunchier the thinner they were sliced. I think the oil helps too.
2. I got smoked paprika from a
I got smoked paprika from a deli type shop. You could use regular paprika or leave it out. It just gives it a smokey flavour. Or chipolte chilli powder is similar, just spicier.
3. Did you peel the skin off
Did you peel the skin off first,? and, how crispy will they get? I've dried them before, but with no oil and I didn't cut them with the peeler and they were chewy. I would like to get them crispy, do you think it is the thickness, the oil, or both?