I accidentally discovered how to make kumara crisps one day.  I just decided to have a go, and it worked.  And they are really scrummy.  In fact,  you can’t stop eating them.

You will need:

Kumaras (obviously)

Coconut oil

Large fry pan.

Salt

Peel kumaras and slice very very thinly in your food processor.  I have discovered the crinkle cut blade which makes a lovely thin slice.  The trick is to have your processor on as fast as it will go, and don’t force the kumaras down into it, just let them go through at their own rate.

Heat up coconut oil in frypan, about medium heat.  I have about a centimetre of oil in there so as to cover each slice.

When the oil is nice and hot,  place slices in individually and only single layer across the pan.  They should froth and bubble when you throw them in.  (I know some people that do that :)).

Using a holy spoon (I believe the proper name is ‘runcible’) move them around in the oil until they are starting to look golden brown.  Get them out quickly at this stage as they can easily over brown.

Place on a plate with a paper towel to absorb the oil.  Put the next layer of slices in to the oil to cook.  Sprinkle the cooked crisps with salt.

When finished, strain the oil through a sieve into a bowl, and once cool, keep in the fridge for next time.  There will be a next time :0)

They will crisp up more as they cool, and are equally delicious hot or cold.  Actually, I love them hot, so end up eating way more as I am cooking them than I ever intended to.  Does that make me a bad person?

Enjoy xx

Yours sincerely

Mummabear