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Every household in India has their own unique style of cooking with pumpkins and yet, somehow, we tend to discard the peels that hold high nutritious value. These pumpkin chips are a great zero-waste idea to use up the peels to create something delicious and unique. Surprisingly with a handful of ingredients, you can make a huge batch of these to enjoy with your evening cup of tea or just as a snack in-between. These chips stay fresh and crispy for a week.
Not only do they taste great on their own, they can be served as part of a chip and dip platter to offer some variation. They are crunchy, slightly spicy and full of flavour. You can also use this recipe for gourd peels or any thin vegetable peel like carrots to make chips at home. Find the recipe below:
Also Read:
Pumpkin Skin Chips
Recipe:
Ingredients:
- Peels from a whole/half orange pumpkin, washed thoroughly
- Juice of two limes
- 1 tablespoon cornflour
- 1 tablespoon red chilli powder
- 1 tablespoon salt
- ½ tablespoon pepper
- 1 tablespoon flour
- Oil for frying
Method:
- Wash the peels from a pumpkin thoroughly under running water and lay it out on a soft cloth and dab lightly to remove excess moisture. Toss the peels into a large bowl along with the rest of the spices and dry ingredients and mix well so that the spices and flours coat the peels well.
- Heat up oil in a vat and once it reaches smoking point, start throwing in the peels, few at a time and fry on a medium heat until they begin to change into a darker shade of rust. Once that happens, remove them and place on an absorbent kitchen towel to cool before storing in an air-tight jar until ready to eat.
