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Crunchy maple baked kumara chips

August 23, 2015
by Chelsea Winter
baked kumara chips, kumara chips, kumara fries, sweet potato chips
13 Comments

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Kumara Chips

Crunchy maple baked kumara chips

I can honestly say that vegetables don’t come much more delicious than this. These oven-baked kumara chips are sticky, sweet, salty, crunchy and soft all that the same time, and everybody goes ga-ga over them. Kumara (a NZ variety of sweet potato which I consider a national treasure) is probably my favourite vegetable. I’ve chosen gold kumara as they’re a nice balance of sweetness and moisture. Orange kumara are the sweetest, but they don’t crisp up as well (I love them as a puree or mash), while red kumara is less sweet and has a more robust texture (red kumara works really well for this recipe, too). Lovely served as a side or just as a snack with some aioli (recipe here).

Serves 4-5
Prep time 5 minutes
Cooking time 1 hour

Ingredients

1kg-1.5kg golden kumara (or use red/purple kumara)
1/3 cup extra virgin olive oil
2 tbsp rice bran or grape seed oil (or light olive oil)
1 ½ tbsp real maple syrup
½ tsp salt
Cracked pepper

Method

Preheat the oven to 180c fan bake.

Peel the kumara and cut into chips about 1-2cm wide. Add to a large mixing bowl with the the oils, maple syrup and a generous seasoning of salt and pepper.

Tip out into a large roasting tray, including all the oil and spread out in the tray.

Bake in the oven for 35 minutes, turning everything over twice during cooking (use a metal turner to scrape them up as they will try and stick to the bottom). If a couple break up, don’t fret – they turn into chewy, crunchy pieces at the end.

Toss the kumara again (drizzle with a touch more oil if you think it looks a bit dry) and turn the oven up to 200c fan bake. Cook for another 10 or so minutes until everything is lovely and golden, some bits dark brown. Remove from the oven. As the chips start to cool, they get crunchier.

Serve with a meal as a side, or just a nice bowl of aioli as a snack.

 

Chelsea’s tips

  • Kumara should be stored in a cool, dark, well ventilated place. Don’t refrigerate them as this can causing the flesh to shrivel, decay and sometimes causes a hard core to develop which will stay hard when cooked.
  • Kumara is a good source of vitamin C and a source of dietary fibre.
13 Comments
  1. Fiona August 23, 2015 at 6:44 am Reply
    Do Orange kumera work in this recipe?
    • Chelsea Winter August 26, 2015 at 11:57 pm Reply
      Yep but they won't be as crunchy.
    • Judy July 17, 2016 at 7:05 am Reply
      Agree but they are still delicious. Just had Steak, salad and kumara chips X
  2. Debra Norton August 30, 2015 at 6:59 am Reply
    Delicious! Sweet, salty and awesomely chewy! It's a keeper. Thanks Chelsea.
  3. Marit August 30, 2015 at 7:50 am Reply
    These are delicious! Was tempted to post a pic on fb of the leftovers as we were all too hungry for a pretty photo before hand. I made the full recipe and my husband, 3 year old, 1 year old and I munched our way through all but four chips. Had hoped I'd have enough left over to make the kumara cake from your book, figured the roast maple would taste amazing in the cake. Oh well, next time!
  4. Marit August 30, 2015 at 8:07 am Reply
    Delicious! Made the whole recipe thinking I'd use the leftovers for your Kumara cake, maple flavored kumara puree would be amazing I thought. Unfortunately my 1 and 3 year old hadn't received the memo and ate enough for 2 grownups on top of what my husband and I ate leaving a total of 4 chips. Was tempted to post a photo of the leftovers on FB, we were all too hungry for a pretty before shot.
  5. Amy Lepper August 31, 2015 at 4:19 am Reply
    I'm trying with a sprinkle of brown sugar as I don't have any maple syrup so hopefully it works ok. Have made once before with maple syrup and what a delicious recipe!!!
  6. Deb January 13, 2016 at 11:10 pm Reply
    Wow Chelsea, these were delicious! My seven year old said they were the best thing I have ever cooked. Served them with your aioli as a side dish. Will be making them again. Thanks
  7. Julia April 7, 2016 at 11:51 pm Reply
    Ok, sent husband to buy maple syrup and he got maple flavored syrup, is there anything else we can substitute with?
    • Chelsea Winter April 19, 2016 at 5:08 am Reply
      That will work!
  8. Haylee March 27, 2017 at 7:24 am Reply
    These are so delicious! Words can't describe! I have made them a few times with orange kumara (that's all I ever seem to have on hand) and they still turn out great.
  9. Bronwyn August 30, 2017 at 11:36 pm Reply
    Delicious! Used orange kumara and still turned out crunchy.
  10. Bean November 4, 2018 at 6:25 am Reply
    Hey Chelsea, LOVE this recipe girl - leaves the kumara so moist and scrumptious. Something a lil extra added (by yours truly), is some of Bean's magic fart powder. SO SO SO SO delicious. - Love Bean xx

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