|Image Source: Taste.com.au|
600g butternut pumpkin
1 tablespoon cornflour
Flat-leaf parsley, finely chopped, to serve
Salt, to serve
- 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.
- Sprinkle with cornflour. Toss to combine. Place in a single layer over a baking tray lined with foil. Spray with oil and season.
- 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.
- Serve sprinkled with finely chopped flat-leaf parsley and salt.