Kumara crisps with cumin salt and French onion dip
We invented this dish. Well, we thought we did until Chef de Google told us someone else had thought of this combo before us. So we added the kiwi classic French Onion Dip to make it ‘ours’ again and it works a treat, according to our trusty panel of taste-testers. The bonus with this snack is you only need one decent sized kūmara to fill a platter!
SERVES 4
1 tsp sea salt flakes
1 tsp ground cumin
400g kūmara (1 large), washed
1 litre (4 cups) vegetable or canola oil
For the French onion dip
230ml can reduced cream
1 sachet French onion soup mix
I tbsp malt vinegar, or to taste
For the French onion dip, combine the reduced cream and soup mix in a bowl then, then whisk to combine well. Stir in the vinegar, then refrigerate for 30 mins to chill.
Combine the sea salt flakes and ground cumin in a small bowl and set aside. Line a tray with several layers of kitchen paper.
Using a mandoline or a large, sharp knife, thinly slice the kūmara. Be careful – those things are surgically sharp. Use. The. Guard. Pat the slices dry using kitchen paper if they feel a bit damp/moist/wettish.
Heat the oil in a medium saucepan over medium-high heat until it reaches 180°C on a thermometer, or until a cube of bread turns golden in 15 seconds. Carefully add the kūmara, then use a spider or slotted spoon to move them around so they separate. Cook for 5-6 minutes or until they turn golden brown. Using your slotted spoon, remove the crisps to the lined tray to drain, then sprinkle with the cumin salt. Put the kumara crisps and French onion dip in bowls on a platter and serve.
