Smoked chilli flakes are the secret ingredient for these delish chips.

Recipe: Michael Van de Elzen

Serves: 6
Time: 20 minutes

My wife (and chef) Bee first started using this smoked chilli mixture to coat parsnips, then added them to a lentil salad which was pretty tasty. I’ve tweaked the recipe a few times and it always seems to work well so long as you have sweet chilli as the base. You can also add in soya sauce, miso paste, fresh chillies, or Thai fish sauce.

If you like different colours, you can replace some (or all) of the kūmara with potatoes, yams, or pumpkin.

INGREDIENTS

4 purple kūmara
3 tbsp sweet chilli sauce
½ tsp smoked chilli flakes, available from most supermarkets
¼ tsp flaky salt and cracked black pepper
2 tbsp cooking oil

METHOD

Preheat the oven to 180°C.

Cut the kūmara into thin wedges and toss in a bowl with the rest of the ingredients. Lay the wedges on a baking tray and roast in the hot oven for about 10-15 minutes until the skin starts to crisp up and the flesh starts to colour.

Serve immediately with some lemon mayonnaise or a spicy salsa.

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