Baked Pumpkin Chips Food

PUMPKIN CHIP COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

BAKED PUMPKIN DOUGHNUTS

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
• Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
• Add the flour mixture to the pumpkin mixture and beat until just combined.
• Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
• Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
• For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

BAKED PUMPKIN CHIPS

Steps:

• Preheat oven to 180 °C. Line baking tray with parchment paper.
• Cut pumpkin into large slices that will fit your mandoline slicer with skin removed. Or using a shar knife, cut into not very thin chips.If desired, cut circle shapes with a cookie cutter. Make sure your raw chips are about 2 times bigger than you want your final ones to be because they will shrink. and get burnt
• Soak the pumpkin slices in cold water for at least 10 minutes to remove the excess strach as much as possible.
• Using a paper towel or a kitchen napkin, pat dries the soaked chip to remove any moisture.
• Spread the pumpkin chips on lined baking tray individually such that the base of each chip is touching the paper. The chips should not be crowded.
• Spray cooking oil or rub the chips with a teaspoon of olive oil.Sprinkle salt, pepper or paprika if preferred.
• Bake for about 25-30 minutes (time will vary depending on your chip sizes) or until pumpkin chips begin to curl, edges feel crisp to the touch and are starting to brown.
• Turn off the oven and let pumpkin chips remain in the oven until the oven completely cools. This will further remove the remaining moisture from the chips.
• The chips will lose some of their crunchiness and become more soft and chewy after the first day. You can crisp them up again in the oven. Store in an airtight container

BAKED PUMPKIN SPICE TORTILLA CHIPS

Steps:

• Heat oven to 425 degrees F.
• Brush oil on one side of tortillas, stack them and cut into quarters. Arrange on a baking sheet and sprinkle pumpkin spice and a pinch of salt over the top (sprinkle from at least 12 inches above the baking sheet for even coverage of the small amount). Bake until crisp and golden, about 15 minutes.

BUTTERSCOTCH CHIP PUMPKIN COOKIES

Steps:

• Cream eggs and butter until light and fluffy.
• Add the sugar and pumpkin; mix well.
• Add vanilla, flour, salt, baking soda, baking powder, and cinnamon; mix well.
• Stir in butterscotch chips.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Bake at 375°F for 12 to 14 minutes or until firm.
• Remove to wire rack to cool.