1 Pumpkin, peeled and deseeded, approx. 800g Pumpkin flesh
2 tsp The Pantry Cornflour
1 tsp Stonemill Curry Powder
75g Brooklea Greek Yogurt
100g Bramwells Mayonnaise
1 heaped tsp Stonemill Paprika
2 cloves Garlic
Sea Salt, to serve
Pre-heat the oven to 220oC/425oF/Gas Mark 7.
Cut the pumpkin flesh into thin chips. Put them in some cold water to soak for at least an hour (to remove some of the starch).
Meanwhile, make the dip. Peel and mince the garlic cloves then mix together with the mayonnaise, paprika and yogurt.
Drain the pumpkin chips and pat dry. Mix the cornflour and curry powder together and sprinkle over the chips. Mix well.
Put the chips spaced out on some baking trays. Bake in the oven for about 20-25 minutes, turning once until they are crisp and slightly browned. Serve with sea salt alongside the garlic dip.
Prep time – 15 mins, plus soaking Cook time – 20-25 mins