What a genius idea for healthy snack – baked goldfish pumpkin chips! We are roasting vegetables every other day and roasted pumpkin is our favorite. Today I have created this amazing and fun recipe for my children’s lunch boxes. After a long search for suitable cookie cutter my husband has finally made one from 2 1/2-inch oval cookie cutter, rather than buying it online or at the store. To make your own cookie cutters is simple and leaves space for your imagination and creativity.
After school I have asked my children how they liked my creation and guess what I have heard back? “Mom, next time please put more!”
Note: You may use any spices you like; plus orange zest, lemon zest, maple syrup, dried rosemary and more.
- 1 butternut squash, I use top, the part without seeds
- 1/2 cup orange juice
- 1/2 nutmeg, freshly grated
- 1/4 tsp ground cinnamon
- pinch of salt and smoked paprika
Preheat an oven to 375°F.
Peel the pumpkin and cut into slices little less then 1/2 inch thin.
Using a 2-inch fish-shaped (or other) cookie cutter, cut out chips. (Left over squash I used for butternut puree.)
Spread the pumpkin fish chips out in a lightly greased large roasting pan or on a baking sheet. Sprinkle with herbs, spices and orange juice.
Roast until cooked through and golden brown, about 30-35 minutes. Turn off the oven and leave the pan with chips inside, until the oven cools down. That way the chips will be crispy.