Kumara make excellent crisps to eat on their own but they are also good for dunking into soft or light dips.
4 golden kumara (sweet potatoes) Olive oil for frying (about 700ml/1¼ pints) Flaky sea salt
1 Peel kumara, then cut into the thinnest slices possible using a potato peeler or mandoline. Spread kumara slices on paper towels or clean tea towels and let them dry at room temperature (this can be done up to 2 hours before frying).
2 Heat olive oil to a depth of 5cm (about 2”) in a heavy-based saucepan until it is very hot. Place a cake rack above a baking sheet lined with paper towels. Carefully lower a small handful of kumara slices into the oil (best to stick with half a dozen pieces to begin until you get the feel for it). Fry for 2–3 minutes, until pale golden in colour (don’t let them get too brown, because they continue to colour a little after frying). Turn once, if necessary, to break up any clumps or to stop uneven frying. Remove crisps with tongs, drain them briefly on the cake rack to catch any drips, and sprinkle with flaky sea salt. Repeat with remaining kumara slices.
3 As soon as they are cool, transfer kumara crisps to a large airtight container. They will keep crisp for up to 48 hours.
Choose smooth kumara for easier peeling and better-shaped crisps.