For the pumpkin chips, first peel the pumpkin (Hokkaido does not need to be peeled) and remove the seeds. Slice into very thin slices. Salt and let stand for 5-10 minutes so that the water is removed from the pumpkin. Rinse cold and dry well.
Heat the oil in a large enough pot (test with a cooking spoon). Fry the pumpkin slices in batches until crispy. Put the pumpkin chips on paper towels and salt them immediately.
Here you can find the video for this recipe.
Preparation Tip:
The pumpkin chips can also be refined with other spices and herbs.
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