Crispy Pumpkin Chips

Crispy pumpkin chips are a great snack or a light and tasty side dish. Here is an Italian version of the plate.

Ingredients

• 500 g of pumpkin (delica or hokkaido variety)
• Extra virgin olive oil
• Fine salt to taste
• Chopped fresh rosemary (optional)
• Black pepper (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Clean the pumpkin by removing the seeds and inner fibers. Leave the skin on if you’re using the delica variety, which has an edible skin that becomes very crispy once cooked.
3. Slice the pumpkin into very thin slices, about 1-2 mm. You can use a mandoline or a sharp knife to make even slices.
4. Arrange the slices on a baking sheet lined with parchment paper, without overlapping them.
5. Lightly brush the pumpkin slices with a bit of extra virgin olive oil. Make sure it’s just a thin layer, otherwise, they won’t become crispy.
6. Sprinkle the chips with salt and add chopped rosemary and a pinch of black pepper if you like.
7. Bake for about 20-25 minutes or until they become golden and crispy. The cooking time might vary depending on the thickness of the slices and the type of pumpkin, so keep an eye on them.
8. Once cooked, let them cool on a rack to maintain crispness.
9. Serve as a tasty snack or as a side dish.

Note: Pumpkin chips tend to soften if stored, so it’s better to consume them as soon as they’re made to fully enjoy their crispness.

Curiosity

Pumpkin chips are an alternative to classic potato chips, much lighter and with fewer carbohydrates. Moreover, pumpkin is rich in vitamins such as A and C, and minerals like potassium. This snack is therefore not only tasty but also nutritious!