Low fat pumpkin chips with cornmeal… a moreish gluten free treat!

I had no idea that pumpkin chips could be so delicious. I spotted the idea a few weeks ago by chance in an Italian magazine.

Just find a nice pumpkin, peel it and cut it into sticks to resemble chips, drizzle with oil and roll into polenta flour.. pop it in the oven and.. yum!

Not much else to say, just that I am basically eating pumpkin every day. From soups, to pasta and cakes and I am hoping to share more pumpkin recipes soon. My family is craving for cakes so I see what I can come up with.

It is cold over here and you can certainly feel it. We have been having a great autumn with lots of sunshine and dry weather. Very pleasant indeed.

• Prep Time : 10 minutes
• Cook Time : 25 minutes

Ingredients

• fresh pumpkin peeled – 300 g – 2 cups
• yellow corn meal (polenta flour) – to coat
• corn or sunflower oil
• sea salt

Instructions

Cut the pumpkin into sticks to resemble chips.

Scatter them on a baking tray, drizzle with oil and them mix well; coat them with the polenta flour. Use your hands for better results.

Sprinkle them with salt and bake at 180C or 350F for 25 minutes. Serve warm.

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