Saturday, March 3, 2012

Crispy Baked Chili Pumpkin Fries

Every once in a while, an unassuming recipe comes along that just wows me. And this is one of them. They started out as squash fries on the webpage Food Doodles and I changed them to pumpkin. Either way they are delicious and crispy and everything you want in a fry without the fat. Both the Hub and I loved these and stood in the kitchen and ate the whole pan, which eliminated the need to cook dinner - a double win for me.
I can't wait to try this recipe, which uses whole wheat flour and whole wheat panko, on other vegetables too. Regular potatoes, sweet potatoes, zucchini, onions etc. would all work. You could fiddle with the spices too, adjusting to your likes and dislikes. The author spritzes hers with olive oil, but I used Pam on one side and nothing on the other and didn't miss the oil at all.

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