Pumpkin chips with Parsley salt

Source: Coles Magazine May 2016 - Page 12

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Serves 4 - Prep 10 min - Cook 20 min

 600g butternut pumpkin
 1 tablespoon cornflour
 Flat-leaf parsley, finely chopped, to serve
 Salt, to serve

  1. Cut pumpkin into 1cm x 10cm batons. Place in a bowl of cold water. Set aside for 1 hour to soak (this removes the starch). Drain well and pat dry with paper towel.
  2. Sprinkle with cornflour. Toss to combine. Place in a single layer over a baking tray lined with foil. Spray with oil and season.
  3. Bake at 200C, turning occasionally, for 15 mins or until tender. Preheat grill on high. Cook pumpkin chips, turning, for 2-3 mins or until golden.
  4. Serve sprinkled with finely chopped flat-leaf parsley and salt.

Vic Lic

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