Kumera Chips

Kumera Chips
Contributed by
Honest to Goodness Community
Prep: 15 minutes, Dehydration Time : 6 hours
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.
  5. Serve your Kumera Chips with a vibrant, flavoursome Raw Vegan Beetroot Dip

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