Brown sugar and lemon gives these oven-baked kumara chips a caramelized edge and fresh lemony tang.
Remember to grate the zest from the lemons before squeezing them for juice ... you know how easy it is to stuff this up...
2 kg (about 4½ lbs) golden kumara (sweet potato) Salt to taste 2 Tbsp brown sugar Finely grated zest 2 lemons 2 Tbsp lemon juice 40g (1½ oz) butter Flaky sea salt
1 Preheat oven to 220°C (425°F). Peel kumara and cut into long fat fingers, then put them in a large saucepan, cover with water and salt lightly. Bring just to the boil – the minute bubbles start forming – then drain immediately.
2 Line a large shallow ovenproof dish with baking (parchment) paper. Put kumara chips in the dish in one layer (if they are stacked, they will steam and not brown). Season with salt. Sprinkle with brown sugar and lemon zest, splash with lemon juice and dot with butter. Toss gently by tilting the paper, until butter melts and kumara fingers are coated in butter and brown sugar.
3 Bake for 20-30 minutes, turning once with a fish slice or wide spatula, or until golden. Serve kumara chips hot sprinkled with flaky sea salt.