These crunchy pumpkin chips are AMAZING. I made them to go in my ‘three sisters tacos’ but they are delicious by themselves. I think they’d make a great beer snack, something to munch during a sports game, or an after school treat for people with little fingers. I dusted mine with some sweet smoked paprika. It isn’t at all hot which makes for a crowd pleasing snack, but you could perhaps use hot smoked paprika instead.
These would also be delicious with the addition of roasted pumpkin seeds. If you’re using home-grown or whole pumpkins this would be a nice way to reduce waste while upping your nutritional intake. I planned to include them, but the sweet little pumpkin I used hadn’t developed any seeds. Unshelled pepitas are a very good source of zinc and healthy fats. They also contain magnesium, iron and diverse forms of vitamin E. To prepare the pepitas, all you need do is wipe them down and leave them in a paper bag overnight to dry before roasting them for 20 minutes in an oven preheated to 75oC. You don’t want to over-roast them or you’ll break down the healthy fats.
|oil, for frying|
|sweet smoked paprika, for sprinkling|
|roasted pumpkin seeds (optional)|
Peel the pumkin. Cut it into large pieces and remove the seeds and soft flesh from the centre. Reserve the seeds for roasting and discard the soft flesh. Coarsely grate the pumpkin.
Pour a few centimetres of oil into a pan and heat to medium. You really don’t want the oil too hot, or the pumpkin will darken before it turns crisp. When you drop a piece of pumpkin into the oil, it should bubble up slowly, but not fizz like crazy.
Add the grated pumpkin to the pan and shake it around a bit. Fry the pumpkin (in batches if need be) till the bubbling slows down. It will be lightly golden and crisp. Remove the pumpkin from the oil, drain and transfer to a board. Sprinkle with paprika and add roasted pumpkin seeds.
Serve hot or cold.
The pumpkin chips will store well in an airtight container.