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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.

Butternut pumpkin
sea salt to taste
coconut oil
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.

March 9, 2015
March 17, 2015