Pumpkin Chips

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These beauties are a great way to get your skeptical little humans to indulge in a little pumpkin. A lot of times, it's all about texture, and for my little humans, mushy doesn't cut it. So, instead of roasting this mystery pumpkin, I opted for a crunchier texture. Chips (or crisps) are pretty hard to beat and I'm glad to say that these won me some points.

They pack into lunch boxes well and if you take them out of the oven before the super crispy stage, they can even serve as sandwich fillers. 

Let me know how they work for you! (Head on over to the FB Group page under the same name...Edible Rainbow Project.)

You'll need:

1 small (500g/1.5lb) pumpkin (or other winter squash), sliced (comes to about 4 C)

2 T olive oil or coconut oil or ghee

A few good pinches of sea salt

Ground cinnamon for dusting

To make:

Preheat oven to 300F/150C (preferably with convection)

1.  Peel and core the pumpkin/squash and then cut fine slices or use a mandoline or a food processor (cutting will do wonders for your knife skills, but the latter options save a bunch of time!).

2.  Drizzle the olive oil/coconut oil/ghee over the pumpkin slices and massage into each slice so they're covered in a thin, shiny veil of oil.

3.  From a high height, drizzle the sea salt over all the slices and again massage to make sure each slice has gotten equal love.

4.  Add slices in a single layer to a baking sheet prepped with parchment paper.

5.  Bake for 15-20 minutes and watch carefully to make sure the stragglers on the ends don't burn. After 20 minutes, turn the heat down to 250F/120C and bake for 25-30 minutes or until golden brown and crispy.

6.  Remove from the oven and place chips to cool on a rack. Just before serving, dust a bit more salt (taste it first!) and then the ground cinnamon.

7.  Enjoy!