Raw Chilli & Cumin Kumara Chips
 
Cook time
Total time
 
The best kumara (sweet potato) chips you'll ever try. It makes a LOT, so get ready to share them around!
Author:
Recipe type: Raw, Snack
Cuisine: Raw, gluten-fre, dairy-free, egg-free, nut-free, soy-free, vegan.
Ingredients
  • 1 large sweet potato (at least 500g) with the largest circumference you can find - they shrink enormously!
  • 3 tbsp olive oil
  • 1 tbsp cumin
  • ½ tsp chilli powder
  • 1 tsp salt
Instructions
  1. Wash, pat dry and then slice sweet potato with mandoline slicer on thinnest setting. Use the hand guide to keep those fingers safe! Place in a large bowl and put aside.
  2. Combine olive oil, cumin, chilli powder and salt in a small bowl. Pour mixture over chips and massage in with hands to make sure each chip is well coated.
  3. Place in single layers on dehydrator mesh screens and dehydrate on 125F/52C for 10-12hours or until they are dried and crispy. For oven users place in single layer on lined baking trays and cook on lowest oven temperature for 10-12 hours, checking regularly for browning or burning.
  4. After drying time remove from dehydrator (or oven) and dive in, or allow to cool completely and store in a airtight container for up to 3 days.
Notes
Edit: For truly raw chips, dehydrate no higher than 105F. I use a slightly higher temperature as I find otherwise I end up with fibrous and overly chewy chips.
Recipe by @OmNomAlly at https://omnomally.com/2012/12/16/chilli-cumin-kumara-chips/