null
Would you like to be redirected to the
Honest to Goodness WHOLESALE Website?
NO - STAY HERE YES - REDIRECT

Kumera Chips

Kumera Chips 1
Time
Prep: 15 minutes, Dehydration Time : 6 hours
Contributed by
Honest to Goodness Community
Serves
4-8
These savoury chips are delicious on their own, as a side to raw sandwiches, or dipped in hummus, beetroot dip or guacamole. From the book 'The Naked Vegan' by Mal Valcorza.

  1. Peel the sweet potatoes, then cut into thin slices using a mandoline or vegetable peeler. Place in a large mixing bowl.
  2. Add your choice of flavourings, for either the savoury or sweet kumara chips. Toss together, massaging all the ingredients thoroughly into the sweet potato.
  3. Spread the sweet potato slices on dehydrator trays lined with non-stick sheets. Dehydrate for 6 hours on 40°C, then remove the non-stick sheets and dehydrate another 2 hours, or until crispy. If you don’t have a dehydrator, place the sweet potato slices on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 2 hours.
  4. Store in an airtight container in the fridge for up to 1 week.

Serve your Kumera Chips with a vibrant, flavoursome Raw Vegan Beetroot Dip >>

SHORT DESCRIPTION

These savoury chips are delicious on their own, as a side to raw sandwiches, or dipped in hummus, beetroot dip or guacamole. From the book 'The Naked Vegan' by Mal Valcorza.

DESCRIPTION

  1. Peel the sweet potatoes, then cut into thin slices using a mandoline or vegetable peeler. Place in a large mixing bowl.
  2. Add your choice of flavourings, for either the savoury or sweet kumara chips. Toss together, massaging all the ingredients thoroughly into the sweet potato.
  3. Spread the sweet potato slices on dehydrator trays lined with non-stick sheets. Dehydrate for 6 hours on 40°C, then remove the non-stick sheets and dehydrate another 2 hours, or until crispy. If you don’t have a dehydrator, place the sweet potato slices on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 2 hours.
  4. Store in an airtight container in the fridge for up to 1 week.
  5. Serve your Kumera Chips with a vibrant, flavoursome Raw Vegan Beetroot Dip

INGREDIENTS

2 large orange sweet potatoes (kumara)
Savoury kumara chips4 tbsp organic extra virgin olive oil
2 tbsp dill tips
1 tsp organic garlic powder
1 tsp organic onion powder
1 tsp Himalayan pink salt or Celtic sea salt
Sweet kumara chips
1 tbsp organic virgin coconut oil
2 tbsp dill tips
1 tbsp ground cinnamon syrup
3 tbsp organic coconut sugar
½ tsp Himalayan pink salt or Celtic sea salt

Method

Buy Ingredients add all to cart


WHY SHOP WITH HONEST TO GOODNESS?

Our Range
Our range is nutritious healthy and
ethically sourced. NO GMOs &
NO NASTIES!
Our Range
We aim to minimise our environmental
and social impact through ethical and
responsible business operations
Our Range
We have been proudly Australian Family Owned and operated since we first opened in 2002
Our Range
Our organic products are sourced
and handled under strict
ACO guidelines