Friday, January 01, 2016

Crispy Baked Kumara Chips

Hello, and Happy New Year!  

The pending blog post about water kefir has sent me down a meandering probiotic kefir rabbit hole and at this point, I feel I know less than when I started. I'm going to take my time and get that right, but in the meantime blogging is set to recommence! 

My goal for 2016 is to blog weekly, usually on a Sunday. This seems like a blogging committment which fits snuggly around my other plans for the year, the big one of which is to finish my Masters degree.  How good will that feel, to hand in my research thesis?  Like peace on earth and the enlightenment of humanity. It will feel that good. At least.

Today I have for you a recipe that appears to be my new favourite, if dinnertime appearances are a good indicator. 

It's based on this recipe from Brand New Vegan, but I make it with kumara (sweet potato) instead of boring white spuds, and I don't use any flour, and I don't really use the recommended spices. I used  a little curry powder, crushed garlic, herbs and salt. I'm not good with doing what I'm told.

In fact, it's the method that impresses me here: par-boil, let dry, dust with your preferred spices and stir them through, bake until crispy. It's the only way I've ever achieved crispy oven chips. Yes, chips, not fries.

For this lot, I didn't use baking paper, but oiled the bottom of a roasting dish with coconut oil. I'm not as fat-phobic as Brand New Vegan, and the per chippie oil quotient would be practically nothing given how many chips I load on the tray.

I have found that different types of kumara behave differently. The gold ones (gold skin, yellow innards) do not really go crispy, in fact they leak and the whole lot turns a bit mushy. Those are best for mashing. The ones that work are the 'purple' kumara, in both the white flesh and purple flesh varieties. How that translates outside of New Zealand I have no idea.

Here's a close up. Let me know if you try this recipe and how it works out for you!

BTW, I'm now on Instagram. Are you? If so, comment below with your Instagram handle (or on FB) and I'll 'follow you' (digitally, not literally).


  1. Yum! Parboiling definitely gives a crisp result. I do it with roast potatoes, but have never tried it with chips. I'll give it a go. 👍

  2. Honora12:35 pm

    Really chuffed with your intention to blog weekly on Sundays! I remember working at Essex Hospital in the early 70's after school and the cook always parboiled her delicious roasted potatoes first.


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