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Pumpkin chips with tangy breadcrumbsPumpkin chips with tangy breadcrumbs

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Pumpkin chips with tangy breadcrumbs
Pumpkin was traditionally very common among rural communities throughout Italy, where it would be made into pasta dishes, soups, stews, risottos, gnocchi or simply sautéed. Here I have given it a modern twist and transformed it into chips topped with a tangy breadcrumb topping, though you could simply sprinkle it with some salt, black pepper, some chopped rosemary or even chilli powder if you prefer. It is great as a side dish, as a snack for children or even served at parties.

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