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
- Peel the sweet potatoes, then cut into thin slices using a mandoline or vegetable peeler. Place in a large mixing bowl.
- Add your choice of flavourings, for either the savoury or sweet kumara chips. Toss together, massaging all the ingredients thoroughly into the sweet potato.
- 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.
- 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
Dairy Free
Egg Free
Nut Free
Vegetarian
Wheat Free
Cane Sugar Free
Recipe Questions
Have no questions.
