Crispy Kumara Chips
The fix for soggy oven-baked kumara chips: a quick soak to pull out starch and a light dusting of cornflour before roasting hot.
Serves: 4Time: 45 min
Made with Kumara
Ingredients
- 800g kumara, peeled and cut into chip-sized wedges
- 2 tbsp neutral oil
- 1 tbsp cornflour
- 1 tsp salt
- Optional: smoked paprika or dried herbs
Method
- 1.Heat the oven to 220°C with a baking tray inside to get hot.
- 2.Put the cut kumara into a bowl of cold water and leave to soak for at least 20 minutes, changing the water once if you have time. This pulls out surface starch, which is the main thing standing between soggy chips and genuinely crispy ones.
- 3.Drain and pat the kumara completely dry with a tea towel.
- 4.Toss the dry kumara with the oil, then sprinkle over the cornflour and toss again until evenly coated in a thin dusting.
- 5.Tip onto the hot tray, spread out in a single layer, and roast for 30-35 minutes, turning halfway, until deep golden and crisp at the edges.
- 6.Season with salt (and paprika or herbs, if using) as soon as they come out of the oven.
Crowding the tray is the other common mistake; use two trays if you're doing a big batch so the chips are roasting, not steaming each other soft.