Ingredients

1 large golden kumara (sweet potato)
1-2 tablespoons olive oil
1 teaspoon sea salt
Optional: 1 teaspoon smoked paprika

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

kellymyra

Aug 06, 2011

25 votes
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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.

kellymyra

Aug 06, 2011

17 votes
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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.

All

kellymyra

Aug 06, 2011

17 votes
+
Vote up!
-
Vote down!

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.

Top Voted

kellymyra

Aug 06, 2011

25 votes
+
Vote up!
-
Vote down!

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.

Top Voted

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