So one day while making sweet potato fries I thought pumpkin fries would be amazing! Well, 3 failed attempts later I realized that was near impossible since pumpkin has a very similar texture to spaghetti squash. But, out of these failures came these delicious, crispy pumpkin bites that you could sub for fries to give your meals a fall touch.
Ingredients:
1 smallish orange pumpkin (mine was almost the size of my head, keep in mind 75% of the inside if filled with seeds and goop)
1 tbsp olive oil
1 tsp corn or potato starch
1 tbsp nutritional yeast
1/2 tsp nutmeg, 1/2 tsp garlic powder and 1/2 tsp onion powder OR 1/2 tsp cinnamon and 1 tsp pumpkin pie spice (see notes)
How-to:
- Preheat oven to 400*F
- Cut pumpkin down the center from the stem. Scoop out all the seeds (which you can save to make toasted pumpkin seeds!), and cut pumpkin into thinner slices, no thicker than you would want fries. Cut off pumpkin skin, and cut into smaller slices (1-2 inches long, but the smaller they are the crispier they’ll come out)
- Add pieces to a bowl. Toss with olive oil first, then lightly coat in corn starch. Sprinkle with seasonings and toss one more time to coat.
- Place on a baking sheet covered in parchment paper and bake for 35-45 minutes, flipping once about 20 minutes in.
- Remove from oven, let cool and serve with cinnamon butter, balsamic vinaigrette or ketchup and enjoy!
Notes:
- Use spices based on how sweet you want your bites. I have made these with pumpkin pie spice before for a sweeter side similar to sweet potato fries, but if you toss them with nutmeg, onion powder and garlic powder they will still taste “pumpkin-y” without being too sweet.
- I ate mine in the pictures with a maple balsamic vinaigrette for a lighter snack and it was delicious!
The Peaceful Plate 