Super Crunchy Kumara Fries

May 7, 2018



So kumara fries are a better choice by far than the good ol' spud.

  • They rate as one of the most nutritious of all vegetables.

  • A good source of antioxidants.

  • A good source of dietary fibre.

  • A good source of Vitamin C.

  • A source of Beta-carotene - a form of Vitamin A.

  • A source of Vitamin E.

  • Naturally gluten free.

  • A good source of complex carbohydrate for sustained 

But how depressing is it, when you retrieve your healthy kumara chips form the oven only to discover that they are decidedly limp?  - Very sad!   Flaccid Fries are not cool!


That is why I really want to share with you my recipe for the new and improved 10/10 on the "kiddo-meter" Kumara Fries.


These babies are going to be a favourite in your house too, I promise!



4 Red Kumara (sweet potato)


1 teaspoon salt


2 tablespoons fine polenta


2 heaped tablespoons coconut oil or ghee



Preheat the oven to 190ºC


1. Peel and cut your kumara into chips. 


2. Bring a large pot of water to the boil.


3. Place the chips into the boiling water for 5 minutes and blanch, until they begin to soften - but not too much!! You want them to still hold together.


4. Pour off the hot water and allow the chips to steam dry in the pot for a few minutes.


5. Add the polenta and salt to the pot and gently shake around, coating the chips.


6. Line a baking tray with baking paper and add the coconut oil or ghee. Pop the tray in the oven to melt for a few minutes.


7. Remove the tray from the oven, and coat the chips the coconut oil, then replace into the oven for a further 20 - 30 minutes, until the chips are golden and crunchy.




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