Recipe
These Mexican-style pumpkin crisps are the ultimate snack – and we’ll bet you can’t stop at just one! Lightly seasoned and roasted to perfection, they’re crunchy on the outside, tender in the middle, and made for dunking in some sweet chilli and vegan sour cream.
You will need
Serves 1
- 1 pumpkin (Jap/Kent or Golden Nugget)
- 1 tbsp Mexican spice mix
- Sweet chilli, to serve
- Sour cream, to serve
- Salt and pepper, for seasoning
Recipe: Simon Toohey
Directions
10 mins to prep
25 mins to bake
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Step 1
Preheat the oven to 180°C.
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Step 2
Carefully cut the pumpkin skin off. Taking a little of the orange flesh is fine.
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Step 3
Place pumpkin skin in a steamer for 3 to 5 minutes to soften.
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Step 4
When it has softened, place onto a baking tray. Coat the steamed skins in the spices, salt and pepper, then place into the oven for 25-30 minutes or until golden or crispy.
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Step 5
Serve with sweet chilli and sour cream.
Hot tip!
When using a pumpkin in your cooking, this is a great waste-free dish to serve as a snack beforehand or even for the week ahead.
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Recipe: Simon Toohey
