This quick kumara recipe takes oven chips to the next level with the addition of a little sneaky spice and a perfectly creamy/salty dip to go with them. The smell as the kumara and spice heat up will draw everyone to the kitchen!
Kumara is a good source of vitamin C, iron, potassium and calcium, and is a perfect warming comfort food for the cold seasons.
As a bonus this easy recipe is gluten free, vegan, and can be made paleo with just one substitute (see below). Serves two-four depending on if you want it as a dish side or a main feature in a meal.
- 2 med kumara
- 1 tbsp melted high heat coconut oil
- 2 t curry powder
- salt to taste
Cut the kumara into thick chip slices and put in a bowl. Pat dry.
Add the oil and spices and stir to coat.
Place single layer on two baking trays and bake at 180c for 25mins or until golden-brown on the outside and cooked through.
1 t tamari (substitute a pinch of salt to make it paleo)
1 garlic clove
Mash avocado and mix all together - ta-da!
To keep your chips hot to the last one put them in a heated bowl. This will also help prevent the bottom ones from getting soggy: the bowl won't steam up if it's warm.
Big thanks to Megan at the Wellington City store for sharing her recipe!
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