Pumpkin chips/crisps recipe.


The healthy alternative to potato chips. They are tasty, crunchy, and homemade!

You probably used pumpkin to make the mash, pies, stews, etc. But with fruit so versatile, you can explore even more culinary ground and make all sorts of desserts and snacks. Chips are the easiest to make and are most kids' and adults' favorite snack. You can use even the smallest squash (like munchkin pumpkin) to make your chips. Munchkins are perfect for baking so they are a good choice if you're making chips, fries, or stuffed squash.


How to make pumpkin chips?
Follow this easy recipe and enjoy pumpkin as a guilt-free afternoon snack.
To make a small portion you'll need...


Ingredients:

- one munchkin pumpkin
- olive oil (or vegetable oil), 2 tablespoons
- salt/ paprika/ Cayenne pepper/ herb mix/ cinnamon (whichever you prefer; one teaspoon)


Please note: You can skip spices entirely.
Please note 2: Herbs burn rather quickly so please keep an eye on your chips or sprinkle herbs at the end of baking.

Steps:


Wash and cut munchkin in half.


Scrape out the seeds and cut munchkin into 'ribs'. Peel skin of each rib using a potato peeler.


Cut pumpkin ribs into chips. Make each chip half a cm or 0.197 inches thick (not thinner than that or it can easily burn).


Place chips on a tray lined with baking parchment and either mix olive oil with spices and brush your chips with it or brush chips only with olive oil and sprinkle spices at the end of the baking.
No matter what you decide, bake your chips at 105 °C or 221 °F for 20 to 30 minutes. If you decide to add spices later, sprinkle them onto the chips 5-8 minutes before removing chips from the oven. Keep a close eye on them so they don't burn. If they start to curl, you can take them out of the oven and check if they're crunchy enough to eat (taste one after cooling it a bit). Remove baking tray from the oven immediately when chips' edges start to get brown and crinkled.


Before munchin' your munchkin chips, let them cool off for a few minutes. Enjoy!

Comments

  1. Thanks so much for sharing with us at Full Plate Thursday, 511. We will be live for our special Thanksgiving Edition on Tuesday this week, be sure and stop by! Hope you have a very special Thanksgiving!
    Miz Helen

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