Recipe Directions

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.

Kellymyra's Thoughts

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.

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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.

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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.

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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?

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