Recipe Directions
1. 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.
2. Cut or break the slices into smaller chip-sized pieces and place in a large bowl.
3. Add olive oil, salt and paprika and massage with your hands.
4. Layout evenly onto mesh dehydrator trays and dehydrate at around 43degrees celcius/110 degrees Fahrenheit for 12 hours or until cripsy.
Notes:
You could really use any color, the orange ones are just much sweeter than the red, white fleshed kumara.
Kellymyra's Thoughts
By kellymyra 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 colors and flavors.
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 fiber.
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Comments
Top voted
daniefon
Jun 26, 2011
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?
kellymyra
Aug 06, 2011
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.
kellymyra
Aug 06, 2011
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.
All
kellymyra
Aug 06, 2011
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.
kellymyra
Aug 06, 2011
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.
daniefon
Jun 26, 2011
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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