Pumpkin Chips
Pumpkin chips are thin slices of fried pumpkin, seasoned with cinnamon, paprika and salt, and they work as a snack or a side at any meal. A 30 minute cold water soak pulls out surface starch, which helps the slices crisp rather than turn limp. The cinnamon adds sweetness and the paprika adds gentle warmth. Eat them alone, or put them next to a fried egg for breakfast.
Instructions
Cut the pumpkin in half and scoop out the seeds and the stringy pulp. Cut the skin away from the flesh, then slice the flesh thinly.
Soak the slices in cold water for 30 minutes to draw out excess starch, then drain them. Dry the slices well, since wet pumpkin will spit and turn soft in hot oil.
Toss the dry slices with cinnamon, paprika and salt until they are lightly coated.
Heat enough oil for deep frying. Fry the slices for 5 to 10 minutes, until golden. Take care not to let them go dark, because overcooked chips taste bitter.
Lift the chips out of the oil and drain them on paper towels. Serve them straight away while they are crisp.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
