Pumpkin and Parmesan chips

pumpkin chips with greek yoghurt

Seasonal pumpkin and Parmesan chips that the kids will love by Chloe Moir.


  • 1/2 butternut pumpkin
  • 1 Tbsp olive or coconut oil
  • sea salt to season
  • 1/4 cup parmesan cheese

These are great warm served with Greek yoghurt as a dipping sauce, or served cold in school lunchboxes. 


1. Preheat the oven to 180°C and line a baking tray with baking paper.

2. Slice the skin off the pumpkin and cut into stick shapes to resemble chips.

3. Place on a lined baking tray, drizzle with oil and salt and then mix to coat.

4. Bake for 15-20 mins (or until soft) then remove from the oven. Make sure the chips are in a single layer on the tray and sprinkle over the parmesan cheese. Bake for a further 5 minutes and enjoy immediately.

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