In my college days a drawing professor advised our class to take credit for those things we've created by accident. It was one of those gems of advice that I recall whenever my kitchen accidentally turns out something completely different than what I was going for.
These crispy chips are one of those accidental miracles. The pumpkin flesh dries sweet and crispy without the addition of sugar and these make for some Vitamin A and fiber-rich snacking. Add a sprinkle of cinnamon or some pumpkin pie spice for a fragrant variation.
1. Scoop out flesh and seeds of one 4-6 lb pie or sugar pumpkin; reserve seeds for roasting and eating.
2. Peel and slice flesh into 1/4" slices. If desired, sprinkle with cinnamon or pumpkin pie spice. You could also try a combo of chili powder and cayenne pepper.
3. Turn on dehydrator and dry pumpkin thoroghly for 10-12 hours or until crispy, rotating trays every couple of hours.
Makes 4, 1 cup servings. Per serving:
I just got a cute little pie pumpkin...I'll have to try this one!
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