Cookbook:Pumpkin Chips
| Pumpkin Chips | |
|---|---|
| Category | Pumpkin recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
The preparation of pumpkin chips is identical to that of yam and plantain chips. One benefit of pumpkin chips is that you can eat them for breakfast, lunch, or dinner, pair them with a fried egg, or simply eat them on their own. You can quickly and easily adjust the flavor profile by adding a little ground cinnamon, salt, and/or chili powder to the chips to change their flavor and aroma. Additionally, you can choose to bake your pumpkin chips or fry them in vegetable oil. Just be careful not to overheat the chips, as this will cause them to turn dark and taste bitter.
Ingredients
[edit | edit source]- Pumpkin
- Ground cinnamon
- Paprika
- Salt
- Vegetable oil
Procedure
[edit | edit source]- Cut the pumpkin in half, and scoop out the seeds and stringy contents.
- Separate the pumpkin flesh from the tough skin, and cut the flesh into thin slices.
- Soak the sliced pumpkin in cold water for 30 minutes to remove excess starch, then drain away the water.
- Dry the slices well, then toss with cinnamon, paprika, and salt.
- Heat enough oil for deep frying. Add the sliced pumpkin, and fry for 5–10 minutes until golden.
- Remove the chips from the oil, and drain on paper towels.
- Serve immediately.