1 large golden kumara (sweet potato)
1-2 tablespoons olive oil
1 teaspoon sea salt
Optional: 1 teaspoon smoked paprika
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.
You could really use any color, the orange ones are just much sweeter than the red, white fleshed kumara.
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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This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!