1 Chestnut squash, cut into thin thin strips
2 tablespoons of olive oil
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Coarse salt to taste
Ground black pepper to taste
1/2 cup grated parmesan
Preparation instructions:
Heat the oven to 425 °F
Cut the pumpkin in the middle along with the direction of the deposits
and then to create semicircles slice into slices about 1 cm thick.
In a large bowl, mix olive oil, smoked paprika, chili powder, coarse salt and black pepper.
Dip the whole pumpkin one at a time or all at once in the seasoned olive oil and then directly in the Parmesan so that it will stick to it properly.
Arrange the strips on a tray with baking paper in one layer.
Bake for 20 minutes.
recommended dip-
In a small bowl, mix Greek yogurt with smoked paprika, lemon juice, lemon zest, salt and pepper.
Enjoy!
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