Kumara chips & Speedy garlic mayo

In New Zealand we call sweet potatoes Kumara - and they are so delicious!!

I thought I would share one of my favourite quick and easy feel good recipes

Kumara (sweet potato)chips with homemade speedy garlic mayo

For the chips you need:

1 Kumara cut into strips (chip size)

2 tbsp of melted coconut or olive oil

Thyme leaves to sprinkle over

Sea salt to taste

Method

1. Turn oven to 200c

(on fan bake if your oven allows it)

2. Place cut Kumara in a bowl massage in olive oil, Sprinkle on salt and thyme

3. Distribute evenly on baking tray and bake for ca 15minutes or until golden brown - flipping over the chips half way through baking.

In the mean time, make the Mayo

For the mayo You need:

1 clean dry pickle jar or mason jar

2 eggs

3 tbsp lemon juice

1 tsp dijon mustard

½ tsp salt

a good pinch of white pepper

1¼ cups light olive oil

1 small garlic clove

Method

1. Place all ingredients except the oil in a jar, with a big enough opening to fit a wand mixer.

2. Place the wand mixer in the jar (this is key – it won’t work in a food processor because it needs the speed of the wand to make it emulsify)

3. then slowly add the oil. Whizz together, lifting the wand from the bottom of the jar to incorporate the oil. It will thicken to create a creamy mayonnaise.

4. Add ¼ cup more light olive oil if desired to create a thicker mayo or a little hot water to give a thinner consistency.

Speedy Mayo will keep for up to 2 weeks in a jar in the fridge.

Makes roughly 1½ cups

Mayo recipe is an adapted recipe from Annabel Langbein -

but her recipe doesnt indicate which oil to use (And I dont want you to make the mistake and us seed oils, which isnt so good for us - read about the good fats here)

Also, if you wonder what the green dot next to the mayo is - I eat my mayo with Wasabi as I like the kick it gives!

#recipe #vegetarian #comfortfood #Quickeasy