Wednesday, 11 March 2015
RECIPE: Pumpkin Chips
These babies have been going down a treat at our house lately. Cutting out fun things like sweet potato on GAPS has been a little bit tricky when it comes to fast food for kids. Its nice to have a home made fish and chip night every now and again and its also nice to have a snack that kids love.
Just over a month ago, I started seeing little organic butter pumpkins at the markets super cheap so I started thinking of different things we could do with them.
Pumpkin chips have been a winner! They are simple, easy and perfect for little fingers.
sea salt to taste
fresh herbs to sprinkle (rosemary, oregano, etc)
Preheat oven to 180 degrees.
Peel the entire pumpkin.
With a sharp knife, slice pumpkin in thin rounds.
Place pumpkin into a large bowl, sprinkle with sea salt, a dash of coconut oil, and fresh herbs.
Using your hands, mix through salt and oil making sure all sides of pumpkin are covered.
Lay pumpkin slices out onto a baking tray and place into the oven.
Roast the chips until golden brown. Check them every now and again and give the tray a shake, spreading out the pumpkin to all cook evenly.
Sprinkle with some more sea salt and serve with a baked piece of fish.