Easy low carb pumpkin skin chips with basil mayo

Preparation time : 10 min
  • pumpkin skin with a bit of flesh on
  • oil for deep fry
  • salt
  • 125 ml mayonnaise
  • 10 basil leaves, 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.

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