Easy to make, with a low glycaemic index and virtually no fat, these sweet potato chips add colour and flavour to any meal.
Preheat the oven to 150 degrees Celsius.
Using a vegetable peeler, peel off and discard the skin, then peel thin slices (chips) off the kumera.
Lay the chips on a flat, very lightly greased baking sheet in a single layer. Bake for about 15 minutes, then turn the chips over.
Keep moving them around on the tray every few minutes until they have all dried out and become crisp.
Remove from the oven and leave to cool.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 30 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Dinner, Finger Food, Lunch, Side Dish, Snack | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 287 kj |
| Calories | 69 kcal |
| Fat | 0.1 g |
| Total Carbohydrate | 14.1 g |
| Total Protein | 1.9 g |
| Fibre | 1.8 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
