While wandering through the aisle of whole food's, a few weeks ago. I got massively inspired. Truth be told, most of my foodspiration comes while strolling the aisles of grocery stores. For most people, they get into their creative brain while driving a car. For me, it comes while operating shopping carts. Tomato, tomoto… Lol.

Back on topic--All of a sudden, I saw an image of a pumpkin, and a mandolin, my deep fryer bubbling Avocado Oil bubbles. So, naturally I made an abrupt u-turn in the middle of the whole foods aisle. Cue the screeching tire sound effects. I made a straight bee line it to the sugar pumpkins. Thankfully, no one was harmed in the gathering of this foodspiration.

I was so excited to try this new idea I could hardly contain myself. Were pumpkin chips even a thing? Would this even taste good? I knew this would either be a massive hit or a massive fail! Yet, I had to know! I totally forgot about the rest of my grocery shopping and made a mad rush for home. I made a glorious mess, as I figured out the best way to do this. But, it was soooo worth it! They were so beyond good I think I ate half of the chips from the frying basket itself. I can’t wait for all of you to try this recipe! It has a slight sweetness to it which makes it epic in my weekend nacho recipe! Using Avocado Oil is pretty key. It's light and fairly tasteless. Thus, it allows the taste of the sugar pumpkin to come through. Any other oils will be overpowering for this recipe. Plus, Avocado Oil is healthier anyways.

I hope you enjoy this as much as I do! I would even encourage you to make pumpkin nachos and not tell people and see how they react! Your friends and family will be begging for more! If you want to take the chips next level—add some black truffle salt!

WHAT YOU WILL NEED:

Mandolin

Deep Fryer

Good knife

Cutting Board

Medium Bowl

Large Bowl

Paper Towels

INGREDIENTS:

Avocado Oil Sea Salt

PREPARATION:

  1. Carefully cut your pumpkin in half. I recommend cutting it with the pumpkin standing so that you split the stem in half. This will make the mandolin process a little easier. Then cut it again, length wise. So, now you have four pieces. Lastly, cut each piece width wise. You will be left with 8 pieces.
  2. Use a mandolin to cut your pumpkin into chips slices. My mandolin only has one setting. If you have several I would recommend setting it to the thinnest setting.
  3. Next, heat your deep fryer to 375 F. Or heat avocado oil in a frying pan to 375 F.
  4. Fry your pumpkin chips, in small batches, for about 3-6 minutes. Your frying time will depend on how thick the slices are and how big your batches are. I like to fry them until they are a golden brown.
  5. Toss your cooked chips in a bowl with paper towels to get rid of any excess oil. Then sprinkle sea salt and toss again. Then, transfer to the large bowl. They are best if eaten the same day. If you want to save them for the next day I suggest cooking a little longer so that they don’t get soggy and making sure they thoroughly dry before storing them.
  6. Voila. You have just made yummy yummy pumpkin chips! Congrats!

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