These crispy pumpkin chips are delicious served up with your favourite Thai curry or served alongside grilled chicken or beef scented up with plenty of garlic.

Ingredients

• 1 kg butternut pumpkin
• 1 tblsp Thai red curry paste
• ¼ cup oil or softened butter
• 2 tblsp honey

Minted Sour Cream

• 2 tblsp chopped fresh mint
• ½ cup sour cream

Method

1. Cut the butternut pumpkin into 2cm thick slices. Cut each slice into wedges and place in a large bowl.
2. Mix together the curry paste, oil or butter and honey to make a smooth paste and toss through the pumpkin. Season with salt and pepper if wished. Place in a single layer on a baking paper lined tray.
3. Fan bake at the top of a 200ºC oven for about 15-20 minutes until cooked. Serve with the Minted Sour Cream.

Minted Sour Cream

1. Mix the ingredients together and season with a squeeze of lime juice if wished. If you do not have mint, try fresh coriander or chives.