Pumpkin Chips The Recipe To Make In The Oven 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.

PUMPKIN CHIPS

Steps:

• Cut the pumpkins in half and scrape out the seeds and stringy mess. Use a vegetable peeler to peel them, then cut each half into 4 pieces and cut them crosswise into1/16-inch-thick slices. Layer in a wide, 6 to 8 quart preserving pan with the sugar, cinnamon and star anise.
• Cut the lemons in half and squeeze the juice through a sieve over the pumpkin mixture; reserve the lemon hulls. Toss to combine, then cover and refrigerate for 8 hours, or overnight.
• Use a sharp knife or spoon to scrape the membranes and flesh out of the lemon hulls, then cut the rinds into thin slices. Put in a small saucepan and cover with cold water. Bring to a boil, cook for five minutes, then drain. Repeat the boiling and the draining 2 more times, then stir the lemon rinds into the pumpkin mixture.
• Bring to a boil over high heat, then lower the heat and simmer briskly until the pumpkin slices are evenly translucent, about 1 hour and 15 minutes.
• PREPARE FOR WATER-BATH CANNING: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
• Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
• Ladle the hot pumpkin and syrup into the jars, leaving 1/4-inch headspace at the top.Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so it's just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least one inch.Bring to a boil, and boil for 10 minutes to process. Remove jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pressed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

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

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.