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Thai Spiced Pumpkin Chips With Sour Cream

  • 45 minutes
  • 4
Thai Spiced Pumpkin Chips With Sour Cream

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.


  • 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


  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.

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