Kumara Chips
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Kumara chips are quite simply my ultimate comfort food. Sweet and savoury at the same time, served with lashings of mayo (a fresh one that doesn’t contain additives and preservatives) and salt and pepper, they’re guaranteed to transform the bleakest of days.
Kumara packs a significant nutritional punch, full of iron, calcium and selenium as well as b vitamins, vitamin c and beta carotene. They’re also easy to digest for problem tummies, and a great source of carbs that is not grain based -so the feel good factor is complete - nutritious and delicious!
Kumara Chips
Serves 6
Ingredients:
5 small kumara, or 3 large kumara. Red Kumara (the ones that look purple) hold their shape the best. Orange and gold kumara are sweeter in taste, but will be more mushy as chips.
Olive oil
Fresh or dry rosemary (optional)
Salt and pepper
Directions:
Preheat your oven to 200 degrees celcius.
Wash your kumara but don’t peel it if they are relatively fresh.
Slice your kumara into long fat fingers.
Arrange in an oven proof dish and toss with olive oil until each chip is sufficiently coated but not drowned.
Destalk the fresh rosemary and chop finely or sprinkle 1T of dry rosemary over the chips.
Bake in the oven for 25 mins or until the kumara is crisp on the outside and cooked in the middle.
Serve with lashings of mayonaise (try for a fresh one from the refrigerated section of the supermarket.