Roast Kumara Wedges

I do not know one person who doesn’t like hot chips.  In my experience people who say they don’t really do, but they’re trying to persuade themselves out loud that it’s not true.  Life is too short for this!  Go on; give in, but to a better option.

These kumara wedges tick every box on my hot chip requirements list, give them a go, they might just tick all of yours too.

INGREDIENTS (for ~4 portions)

2 large, long kumara (my favourite for these are the traditional purple on the outside, creamy on the inside kumara)

Rounded teaspoon of coconut oil

Grinding of Himalayan salt

DIRECTIONS

Pre-heat your oven to 180C. 

Peel the kumara and cut in half (or if they’re REALLY big, in thirds) length ways, then slice into wedges as thick as you want (again, length ways).  Arrange in a single layer on a baking dish, grind over the salt and piece over the coconut oil.  Place in the oven and let it do its thing.  Give them a stir every now and then to coat in the oil and stop them from sticking on the bottom.  Roast until they’re golden brown and crispy on the outside and fluffy and melting on the inside (~25 mins).

These are great with aioli (recipe in the archive).

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