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Snacks

Mexican-style Pumpkin Crisps Recipe

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Easy peasy

Snacks
A bowl of spiced Mexican-style chips sit in a bowl, with sweet chilli sauce and dairy-free sour cream in bowls to the side.
A bowl of spiced Mexican-style chips sit in a bowl, with sweet chilli and dairy-free sour cream in bowls to the side.

These Mexican-style pumpkin crisps are the ultimate snack – and we’ll bet you can’t stop at just one! Lightly seasoned and roasted to perfection, they’re crunchy on the outside, tender in the middle, and made for dunking in some sweet chilli and vegan sour cream.        

You will need

Serves 1

  • 1 pumpkin (Jap/Kent or Golden Nugget)
  • 1 tbsp Mexican spice mix
  • Sweet chilli, to serve
  • Sour cream, to serve
  • Salt and pepper, for seasoning

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Directions

10 mins to prep

25 mins to bake

  1. Step 1

    Preheat the oven to 180°C.

  2. Step 2

    Carefully cut the pumpkin skin off. Taking a little of the orange flesh is fine.

  3. Step 3

    Place pumpkin skin in a steamer for 3 to 5 minutes to soften.

  4. Step 4

    When it has softened, place onto a baking tray. Coat the steamed skins in the spices, salt and pepper, then place into the oven for 25-30 minutes or until golden or crispy.

  5. Step 5

    Serve with sweet chilli and sour cream.

Hot tip!

When using a pumpkin in your cooking, this is a great waste-free dish to serve as a snack beforehand or even for the week ahead.

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Recipe: Simon Toohey

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