Cumin-spiced kumara sweetie chips
500g Kumara Sweeties
1 cup rice bran oil
1 tablespoon ground cumin seed
1 tablespoon ground coriander seed
1 tablespoon sea salt flakes
2 tomatoes, blanched and peeled
1 tablespoon white wine vinegar
salt and sugar for seasoning
handful coriander, roughly chopped
1 fresh red chilli, slicedUsing a sharp knife, slice the Kumara Sweeties into thin rounds. Heat the oil in a medium-sized pot and fry the slices until they are golden brown and crisp. Drain the kumara slices on paper towels. Mix together the cumin, coriander and salt. Sprinkle the mixture over the kumara chips.
Slice the tomatoes in half and remove the seeds. Dice the tomatoes finely and place them in a bowl. Add the vinegar, roughly chopped coriander and chilli. Season well with salt and sugar. Toss the salsa together and sprinkle it over the kumara chips and serve.
Serves 4.
TIP: Add a pinch of cayenne pepper to the spice mix for extra spicy chips.
1 cup rice bran oil
1 tablespoon ground cumin seed
1 tablespoon ground coriander seed
1 tablespoon sea salt flakes
2 tomatoes, blanched and peeled
1 tablespoon white wine vinegar
salt and sugar for seasoning
handful coriander, roughly chopped
1 fresh red chilli, slicedUsing a sharp knife, slice the Kumara Sweeties into thin rounds. Heat the oil in a medium-sized pot and fry the slices until they are golden brown and crisp. Drain the kumara slices on paper towels. Mix together the cumin, coriander and salt. Sprinkle the mixture over the kumara chips.
Slice the tomatoes in half and remove the seeds. Dice the tomatoes finely and place them in a bowl. Add the vinegar, roughly chopped coriander and chilli. Season well with salt and sugar. Toss the salsa together and sprinkle it over the kumara chips and serve.
Serves 4.
TIP: Add a pinch of cayenne pepper to the spice mix for extra spicy chips.
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