We are always looking for ways to waste less, and these Pumpkin Scrap Chips with our Persian Feta will leave you wanting more. 🙌
INGREDIENTS
1/2 to 1 pumpkin of choice (we love kent pumpkins!)
1 jar @thevegandairy Persian Feta
Olive Oil
Salt
Spices of choice
Step-By-Step
🎃 Cut or peel the skin from your pumpkin and pop these pieces on an oven tray
🎃 Spray with olive oil, sprinkle with salt and spices / herbs of choice (we used smoked paprika and a little chilli) and mix with your hands to coat all pieces
🎃 Pop in the oven at around 180c and check / shake around regularly to cook evenly
🎃 Meanwhile ‘de-seed’ your pumpkin with a spoon to remove all seeds and ‘stringy bits’ (your pumpkin flesh can now be used for whatever you’re cooking, or be stored back in the fridge until you are ready to use it)
🎃 Fry up the seeds and stringy bits with some Cultured or Garlic Sage Butter until browned (don’t forget to keep checking on your chips in the oven!)
🎃 Once the chips and seeds are cooked to your liking, layer them up with our Persian Feta and enjoyyyyyyyyy!!!!
