Kumara, parsnip and taro chips with tomato sauce
Photo by Babiche Martens
- Preheat the oven to 200C. Oil an oven tray. Peel and slice the vegetables into even sizes. Put on the tray and add more oil tossing until all are covered. Season well with salt and pepper and toss again. Bake for 15 minutes, then turn and continue cooking for approximately 15 more minutes or until all are golden and crisp.
- To make the sauce, put all the ingredients except the basil into a saucepan and bring to a boil then reduce the heat and simmer gently for approximately 1½hours, stirring occasionally and watching to make sure the sauce doesn't become too thick.
- Remove the cinnamon stick then process in a blender. Add the basil and pulse to combine.
- Taste for seasoning then pour into sterilised jars or bottles.