Pumpkin (not Potato) Chips
Once upon a time, I was working in Raleigh, North Carolina, and living in Minnesota. (Tough commute, by the way.) I found this neat little grocery store that had gourmet jams, great seafood, fresh peanut butter, and pumpkin chips. Those pumpkin chips were really good. Since then, I’ve found that you can make your own and fresher is better.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
deep fry
dairy free
pescatarian
- oil for frying
- 1 whole pumpkin
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat your deep-frying oil to 375 degrees. Peel a pie pumpkin. Using a food processor, mandolin slicer, or rotary slicer, slice the pumpkin into thin slices—not more than 1/8-inch thick. Fry the chips a few at a time. Drain on paper towels. Salt to taste.
