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Moroccan Pumpkin Chips


Makes about 2-3 cups

These gorgeous vegetable chips will soon replace anything else chippy in your pantry. Slow cooked and crispy with a subtle Moroccan flavour, you’ll be making them every other day.

Per serve for a half cup: 162.5kj (38.7cals); 0.7g total fat (0.1g saturated fat)


You’ll need

500g pumpkin
Oil Spray
2 tsp Moroccan Seasoning

Let’s go

Heat oven to 135°c fan forced (so about 160°c conventional), line 2 baking trays with baking paper and spray lightly with oil spray. Peel pumpkin and slice to about 1-2mm thickness. I use a mandolin for this as it takes the hard work out. Lay slices out on the baking trays, spray lightly with oil, sprinkle with seasoning and salt. Bake in the oven for 1 hour Turn the oven off and allow the chips to cool completely in the oven – this is when they crisp up. They’ll store in an air tight container for days, if you’ve got any left that is.

Cook’s Notes

  • You can pick up a mandolin from any kitchenware shop or probably even Target. You don’t need to pay a lot and I promise once you’ve got one, you’ll be using it for all sorts of things including julienned vegetables, quick coleslaw slicing and these gorgeous Cinnamon Apple Chips.
  • These would also be fantastic as crackers (low fat and kilojoules, big on vitamins) with hummus, salsa or smeared with a little creamy cheese (Laughing Cow Light is great).
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Why it’s good for you
If you’re going to snack, it’s best to make it as healthy as you can get and it doesn’t get much healthier than these Pumpkin Chips. High in vitamins A and C and a respectable fibre count, these little babies will do as chips, crackers or just a quick snack when you’re hungry.
Per serve for a half cup: 162.5kj (38.7cals); 0.7g total fat (0.1g saturated fat); 0.6g fibre


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