Pumpkin fries

These fries can be made in the oven or air fryer. Delicious as a snack with dip, or as a side with meat, burgers, or salad! This recipe makes 4 low FODMAP servings.

Ingredients:

• 250g butternut squash
• 250g potato
• 1-2 tsp sea salt
• Approx. 2 tbsp olive oil
• 2-3 tbsp chopped fresh parsley, or dried parsley (optional)
• 1-2 tbsp grated parmesan (optional)
• Other low-FODMAP spices of your choice (paprika, chili powder etc.) (optional)

Instructions:

1. Preheat oven (fan) or air fryer to 200 degrees Celsius.

2. Peel the squash and remove the seeds (don’t throw them away!*). Peel the potatoes if you like. Cut the squash and potatoes into fry-shaped sticks.

3. Dry the slices on a paper towel or kitchen towel. This helps make them crispy during baking.

4. Toss the slices in olive oil and sprinkle with sea salt. Make sure the slices are evenly coated.

5. Oven: Spread the slices out on two baking trays. Ensure there is some space between the pieces so they become crispy. Bake them in the oven for about 10-15 minutes or more, or until golden and crispy. Flip them halfway through for even cooking.

Air fryer: Spread the slices evenly in the air fryer. Do this in multiple batches if necessary for best results. Fry them for about 12-14 minutes, or until golden and crispy. Shake the basket a bit halfway through to ensure they are evenly cooked.

6. Remove the fries once done, and sprinkle with more sea salt, grated parmesan and chopped parsley before serving.

Tips:

• For extra flavour, add optional spices such as smoked paprika, chili powder etc. before baking.
• Serve with your favorite low-FODMAP dip for a tasty snack.
• *For the recipe for roasted pumpkin seeds, see the recipe section