- 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.
- 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.
- 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.
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?
Ingredients
- 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
