Kumera Chips

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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.
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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.
More Information >>

PRODUCT INFORMATION

Ingredients

2 large orange sweet potatoes (kumara)

Savoury kumara chips
4 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

  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 >>

Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Nut Free
Nut Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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