It’s difficult to resist a crispy ‘chip’ any time. These pumpkin chips bring a vegetable to the table in a new guise. These are really delicious, sweet, crispy with a little spicy kick from the cayenne pepper. Serve them alongside a steak or lamb chop and watch everyone in your family happily eat their vegies! If you don’t want these spicy, omit the cayenne and just season with salt.
Serves: serves 4
- 400gm butternut pumpkin
- Oil, for frying (rice bran, vegetable of coconut)
- 1 tblsp salt
- ¼ tsp cayenne pepper
- Peel the pumpkin, quarter and remove the seeds.
- Use a vegetable peeler to peel the pumpkin into thin slices.
- Heat enough oil in a pot so that it reaches halfway up the sides to 180 degrees.
- Cook the pumpkin slices in batches, for 2 - 3 minutes, or until golden.
- Remove and drain on paper towel. They will crisp up once they are removed from the heat.
- Mix the salt and cayenne pepper together in a small bowl, then add to the pumpkin chips.
- Toss to combine and serve.