3 ratings

Deep-Fried Pumpkin Crisps With Honey-Spiced Macadamias

Ditch store-bought potato chips and make these pumpkin crisps instead

These crunchy, earthy pumpkin (squash) crisps can also be enjoyed on their own as a snack, as can the macadamias. They can each be made ahead of time, and stored in separate airtight containers in the pantry for up to a week. —  Vicky Valsamis, author of The Vegetable: Recipes That Celebrate Nature


For the honey-spiced macadamias:

  • 2 Tablespoons olive oil
  • 1 1/2 Tablespoon honey
  • 1 Tablespoon smoked paprika
  • 1 garlic clove, crushed
  • 1/4 Teaspoon chili powder
  • 1 Teaspoon ground cumin
  • 1 Teaspoon sea salt
  • 1 1/2 Cup unsalted macadamia nuts

For the garlic yogurt dressing:

  • 1/2 Cup plain yogurt
  • 1/4 Teaspoon sea salt
  • 1 Tablespoon extra-virgin olive oil
  • 1 small garlic clove, peeled and finely grated

For the fried pumpkin:

  • Vegetable oil, for deep-frying
  • 2 Pounds 3 ounces kabocha or Kent pumpkin (winter squash), peeled and deseeded
  • 10 sage leaves


For the honey-spiced macadamias:

Preheat a fan-forced oven to 180 degrees C (350 degrees F). Line a baking tray with baking paper. In a small frying pan, combine the olive oil, honey, paprika, garlic, chili powder, cumin and salt. Stir over low heat for 2–3 minutes, or until melted together and combined.

Turn off the heat and add the macadamias, stirring with a spoon until well coated. Transfer to the baking tray and bake for 10 minutes, turning the nuts over halfway through. Remove from the oven and allow to cool completely.

For the garlic yogurt dressing:

Combine the dressing ingredients in a small bowl and whisk until combined. Set aside.

For the fried pumpkin:

Pour 6–7 centimeters (2 1/2 inches) of vegetable oil into a medium-sized heavy-based saucepan. Heat over medium heat until a cooking thermometer registers 160 degrees C (320 degrees F).

Meanwhile, thinly slice the pumpkin using a vegetable peeler, or a mandolin set to its thinnest setting. Using a slotted spoon, and working in batches, gently lower the pumpkin slices into the oil. Fry for 3–4 minutes, until crisp. Drain on paper towel and repeat until finished.

Add the sage leaves to the oil for 30 seconds, or until crisp, then drain on paper towel.

Arrange the fried pumpkin slices on a serving platter and drizzle with lashings of the dressing. Scatter the macadamias and sage over and serve immediately.

Recipe excerpted from The Vegetable: Recipes That Celebrate Nature by Caroline Griffiths and Vicky Valsamis (Smith Street Books, 2017)