These 6-Ingredient Pumpkin Crisps with a Spicy Barbecue Dip are se the perfect snack if you ask me! They have that crunchy exterior and smooth, velvety bite from the pumpkin on the inside.
The dip is a really easy homemade barbecue sauce you can make from scratch with really basic ingredients!
You can also do this with some sweet potato, but I made mine with pumpkin since I had a large one sitting at home.
The ones photographed are fried but you can also opt to bake or air-fry them. See steps below for a baking option! :)
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Get the full recipes below! Hope you like these!
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6-Ingredient Pumpkin Crisps
Good for 2-3 people (o just for yourself!)
250g raw pumpkin, sliced 1/2-inch thick rectangles (or other shape)
Neutral oil like canola, for frying
Batter
1/4 cup plus 1 tbsp all purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup room temperature water
Coating
1 cup Japanese bread crumbs or other breadcrumbs of choice, plus more as needed
Steps
Slice pumpkin into at most 1/2-inch thick pieces.
Mix all the batter ingredients until smooth. Prepare breadcrumbs by placing in a plate or other container.
Dip each piece of pumpkin into the batter then coat in breadcrumbs. Repeat for the rest of the pieces.
Heat a pan with some oil. Once hot, place the pumpkin and fry for a few minutes on each side until golden brown and crisp. Drain from excess oil. Enjoy with some spicy barbecue dip or your favourite sauce!
Baking option: Heat oven to 350F. Place coated pumpkin on a baking tray. Brush pumpkin with some oil. Baked for 35-40 minutes or until brown and crisp, flip halfway through.
Spicy Barbecue Dip Makes around 1/2 cup 1/3 cup water 1 tbsp soy sauce, or more to taste 1 1/2 tbsp tomato paste 1 1/2 tbsp maple syrup, or more depending on desired sweetness (feel free to sub with other liquid sweetener) 1 tsp apple cider or distilled white vinegar 2 tsp sriracha or other hot sauce, adjust according to desired spice 1 tbsp cornstarch + 2 tbsp room temp. water, mixed into a slurry
Steps
Place all the sauce ingredients (except cornstarch and water) in a saucepan. Leave to simmer over medium heat. Mix well.
Once it boils, lower the heat and then add in the cornstarch slurry. Continue to mix until the sauce thickens. Feel free to adjust seasonings based on desired taste. Turn off heat.
Storage: Let cool then transfer to an air-tight container. This sauce can be kept in the refrigerator for up to 1 month.
