Oven-baked kumara chips
Whether you’re relaxing at the bach or pottering around at home on your holidays, this summer recipe from Julie Biuso is designed to be light on effort and big on taste
- 40 mins cooking
- Serves 8
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Ingredients
Oven-baked kumara chips
- 1.2 kilogram golden kumara
- 1 1/2 tablespoon brown sugar
- 1 lemon, finely grated zest and juice of
- 30 gram butter
- sea salt
Method
Oven-baked kumara chips
- 1Preheat oven to 210°C fan-bake. Peel kumara and cut into long fat fingers. Put in a large pan, cover with cold water and salt lightly. Bring to a gentle boil then remove from heat and drain.
- 2Put kumara in a large, shallow oven-proof dish lined with baking paper. Season with salt. Sprinkle with brown sugar and lemon zest, splash with lemon juice and dot with butter. Toss gently by tilting paper, until butter melts and kumara is coated in butter and sugar.
- 3Bake in the oven for about 25 minutes, turning once with tongs, or until golden. Sprinkle with sea salt and serve hot.
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