These scrumptious and savory pumpkin chips are the perfect healthy snack! Sarah Scarborough from Nomadic Tea Party pairs them with a tall glass of refreshing Rishi Ruby Oolong Tea. The two truly make a spectacular combination. Give this recipe a try!
Oolong Pumpkin Chips
- 1 pumpkin (or other winter squash)
- 1 tbsp canola oil
- 1 tsp ground cinnamon
- 2 tbsp brown sugar
- Salt (optional)
Preheat oven to 400 degrees. Peel and thinly slice the pumpkin or other winter squash of your choosing. Toss the squash in 1 tbsp of a high heat tolerant oil (like canola oil, avocado oil, peanut oil), the ground cinnamon, and the brown sugar. Make sure all of the slices are evenly coated and roast for 35 minutes or until the edges of the slices are dark brown and crunchy.
Remove the pan from the oven and allow it to come to room temperature before using a metal spatula to remove the chips from the pan. Sprinkle the chips with salt, if desired, and pair with a glass of Ruby Oolong Tea that has has come to room temperature. Enjoy!