6-Ingredient Pumpkin Crisps with Barbecue Dip

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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.

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer, Side Dish, Snack

Cuisine American

Servings people

Calories 593 kcal

Ingredients

Pumpkin Crisps

250 g raw pumpkin sliced 1/2-inch thick rectangles (or other shape)
Neutral oil for frying

Batter

1/4 cup + 1 tbsp all purpose flour (or sub with any other flour or GF flour if needed)
1 tsp baking powder
1 tsp salt
1/2 cup room temperature water or more if needed

Coating

1 cup Japanese bread crumbs or panko breadcrumbs plus more as needed (sub with GF bread crumbs if needed)

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

Cornstarch Slurry

1 tbsp cornstarch
2 tbsp room temperature water

Instructions

Pumpkin Crisps

Slice pumpkin into at most 1/2-inch thick pieces or in a size/shape of your choice.
Mix all the batter ingredients until smooth. If the batter is too thick, feel free to add 1-2 tbsp more water.
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.
See the baking option below.
If frying, 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!
See the barbecue dip steps below.

Baking Option

Preheat your oven to 350F/180C.
Place the coated pumpkin on a lined baking tray. Generously spray with some oil and allow to bake for 35-40 minutes or until golden brown and crisp. Flip halfway through cooking.

Barbecue Dip

Place all the sauce ingredients in a saucepan. Leave to simmer over medium heat. Mix well.
In a small bowl, mix together the corn starch and water to create a slurry.
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 the heat.
Storage: Let cool then transfer to an air-tight container. This sauce can be kept in the refrigerator for up to 1 month.

Notes

Storing the dip:

Let the dip cool then transfer to an air-tight container. This sauce can be kept in the refrigerator for up to 1 month.

Reheating the pumpkin crisps

Though these are best enjoyed when freshly cooked and hot, you can store the leftovers in the refrigerator and reheat in the oven until crisp.

NUTRITIONAL INFO

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