Pumpkin Skin Chips By Chef Mokgadi Itsweng
Low waste and plant based! Vegetables like pumpkins are wasted everyday because people don’t know how to use the whole plant. The following recipes showcases how to use the whole plant from leaves to the skin to create incredible dishes, creating minimal wastage. I always try to repurpose food waste like vegetable leaves i.e. large cabbage outer leaves, leek leaves into crispy vegetable chips. These veggie chips are perfect for snacking or for adding texture and crunch to dishes.
Ingredients:
- Pumpkin skins
- 1 tablespoon oil
- ½ teaspoon paprika
- season with salt and pepper
Method:
Preheat oven to 160C, and line a baking sheet with baking paper
Place the skins in a bowl and drizzle over with oil, season with salt, pepper and paprika.
Bake for 20 minutes turning constantly until browned.
Serve as snacks or topping for salads.
