Pumpkin Skin Nachos Recipe

Recipe by Mandy Hall

A tasty way to use up leftover pumpkin skins!  Maybe it's the perfect pre-roast canape?

  • 12 Pumpkin skin chunks
  • 2 tbsp olive oil (approx.)
  • 1 tbsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp dried thyme
  • Fresh coriander leaves, to serve
  • Sour cream, to serve
  1. Pre-heat oven to 190c. Take the normally discarded pumpkin skins and steam for 5-10 mins (you want to be able to pierce them with a fork but not overcook them), they want to be firm yet tender.
  2. Whilst the pumpkin skin is cooking, combine the oil, salt, cumin, thyme and paprika in a bowl and mix well. Once skins have cooked, add straight to the bowl and combine, coating the skins with the mixture.
  3. Pop skins onto a lined baking tray and bake for a further 5-10 mins until the skins are just crispy. Top your pumpkin skin nachos with a dollop of sour cream and chopped coriander leaves to serve.

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