Crispy Kūmara Chips
Forget about takeaways and soggy kūmara chips with this budget-friendly recipe for Crispy Kūmara Chips that are actually crispy. Perfect as a side or a snack, this Kiwi favourite is best served hot!
Ingredients
- 3 medium-sized kūmara, peeled
- 1/4 cup cornflour
- 2 tablespoons water
- 1 cup oil
- 1 pinch salt
- 3 medium-sized kūmara, peeled
- 1/4 cup cornflour
- 2 tablespoons water
- 1 cup oil
- 1 pinch salt
- Step 1 of 6Cut the kūmara into 1cm thick chips.
- Step 2 of 6Place into a bowl of cold water for 30 minutes, then drain.
- Step 3 of 6Blanch the chips in a pot of boiling salted water for 5 minutes. Drain and pat dry.
- Step 4 of 6In a large bowl, mix the cornflour and water. Drop the chips into the mixture and, using your hands, mix around until they are all coated evenly.
- Step 5 of 6Fill a medium-sized frying pan with 1 cm flavourless oil. Bring to a medium heat. Place 1 chip in the oil to test the temperature. You want a little sizzle when it lands. Cook for 2 or 3 minutes, turning once. Continue to cook the remaining chips in batches. Drain on a paper towel.
- Step 6 of 6Sprinkle the chips with salt and enjoy while hot.
Method
- Step 1 of 6Cut the kūmara into 1cm thick chips.
- Step 2 of 6Place into a bowl of cold water for 30 minutes, then drain.
- Step 3 of 6Blanch the chips in a pot of boiling salted water for 5 minutes. Drain and pat dry.
- Step 4 of 6In a large bowl, mix the cornflour and water. Drop the chips into the mixture and, using your hands, mix around until they are all coated evenly.
- Step 5 of 6Fill a medium-sized frying pan with 1 cm flavourless oil. Bring to a medium heat. Place 1 chip in the oil to test the temperature. You want a little sizzle when it lands. Cook for 2 or 3 minutes, turning once. Continue to cook the remaining chips in batches. Drain on a paper towel.
- Step 6 of 6Sprinkle the chips with salt and enjoy while hot.
Nutrition per serving
1786 Kilojoules
Protein3 grams
Fat15 grams
Carbs66 grams
Sugars9 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Cut the kūmara into 1cm thick chips.
- Step 2 of 6Place into a bowl of cold water for 30 minutes, then drain.
- Step 3 of 6Blanch the chips in a pot of boiling salted water for 5 minutes. Drain and pat dry.
- Step 4 of 6In a large bowl, mix the cornflour and water. Drop the chips into the mixture and, using your hands, mix around until they are all coated evenly.
- Step 5 of 6Fill a medium-sized frying pan with 1 cm flavourless oil. Bring to a medium heat. Place 1 chip in the oil to test the temperature. You want a little sizzle when it lands. Cook for 2 or 3 minutes, turning once. Continue to cook the remaining chips in batches. Drain on a paper towel.
- Step 6 of 6Sprinkle the chips with salt and enjoy while hot.