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.

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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. 

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

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You'll need:

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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

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To make:

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

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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! 

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