Hokkaido pumpkin chips

Ingredients for 1 servings:

• 90 g pumpkin flesh, Hokkaido
• Salt and other spices as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Autumnal snacking

Line a baking sheet with parchment paper and preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit). Peel the separated piece of pumpkin flesh, shave it onto the parchment paper, and spread it evenly. If you want the chips a little thicker, cut thin slices of pumpkin with a knife. Place the baking sheet on the middle rack of the oven and wedge a wooden spoon between the door and the door. After 30 minutes, remove the chips from the parchment paper to prevent them from sticking. The chips will be dry after 45-50 minutes; hand-cut chips will naturally take a little longer. Drying time may vary depending on the oven. Empty the chips into a bowl, sprinkle with salt and seasonings of your choice, and enjoy. I only used a small amount as a test—if you like Hokkaido, you’ll love these chips.