You can eat the skin of pumpkins. In fact a lot of dishes like these pumpkin wedges are even better with the skin left on. But if your recipe dictates and you need to take the peeler to that pumpkin, make these delicious crisps.

Ingredients

  • Peel from a pumpkin
  • 2 teaspoons of oil (vegetable or toasted sesame)
  • A generous pinch of sea salt
  • Optional a pinch of paprika, cumin seeds and/ or chilli flakes

Method

  1. Preheat your oven to 160 celsius.
  2. Put your pumpkin peelings skin side down on a baking tray and cook for 8 minutes, until dry.
  3. Very lightly coat the peelings with oil and sprinkle with salt and a pinch of spice if you like.
  4. Put them back on the baking tray and roast for 10 minutes or until crispy and lightly browned.

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PUMPKIN RECIPES