Fancy chips tonight?

Here’s another great way you can use up that pumpkin waste and have a lovely treat for tea! Completely vegan too!

VEGAN PUMPKIN CHIPS

Serves: 2

INGREDIENTS

1/2 medium squash
2 tsp paprika
2 cloves of garlic
Seasoning
Olive oil

METHOD

Pre-heat your oven to gas mark 5/190C. Begin by taking your squash and slicing into long strips, cut these strips in half again so that you have chunky chip-like shapes.

Arrange the squash chunks into a roasting tin, drizzle over olive oil, add your garlic, paprika and seasoning. Pop the chips into the oven and roast for around 20 mins, shaking them half way through. Once golden on top and soft when pierced with a fork, remove and serve.

Goes perfectly with homemade hummus and salad.