22 January, 2017
Roast Pumpkin Thins
Roast Pumpkin Thins
Portion: 1
Ingredients:
- 150g butternut pumpkin
- 1 teaspoon extra virgin olive oil
- 1 tablespoon mixed dried herbs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Method:
- Preheat oven to 150 degrees Celsius
- Thinly slice the pumpkin using a mandolin
- Place the oil, herbs, paprika & garlic into a ziplock bag
- Seal the bag and combine well
- All in the sliced pumpkin, reseal and then massage the oil mixture to completely coat both sides of all pumpkin slices
- Using a pizza tray (tray with holes in it) layer the Pumpkin Thins one layer thick on the tray
- Bake in the preheated oven for 15 minutes
- Without opening the door turn off the oven and leave the trays in the oven for another 20 minute.
- Transfer to a wire rack to cool
Nutritional Value per Portion:
- Calories: 96
- Total fat: 3.9g
- Cholesterol: 0g
- Total carbohydrates: 16.9g
- Protein: 1.6g
Recipe Notes:
- Store in an air tight container below 27 degrees Celcius for a maximum of 2 days
- This recipe is best served fresh
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.