Pumpkin & Eggplant Chips


Pumpkin & Eggplant Chips

Serves 4

¼ quarter medium Jap (Kabocha/Kent) pumpkin

3 small eggplants



Peel and deseed pumpkin and slice into thick slices.

Slice eggplant into thick slices

Line a large baking tray with waxed baking paper and oil generously.

Lay out the pumpkin and eggplant and brush generously with olive oil and salt lightly with sea salt.

Bake on medium on the middle rung for 40 minutes. Then turn off the oven and leave until it has cooled down. Then remove the vegetables and store in an airtight container or serve at room temperature.

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