Easy low carb pumpkin skin chips with basil mayo
|pumpkin — sliced|
|oil — for deep frying|
|10||fresh basil — finely chopped|
Cut the pumpkin skin into small strips – about the same size you like your potato chips.
I fried it then at 160 °C for exactly 2 minutes. That is it.
Put on paper towel to drain the excess oil. Mix the mayo and basil together … and Bob’s your uncle.
Reprinted with the permission of Life is a zoo biscuit.