Ingredients
  • 1 small pie pumpkin
  • 3 teaspoons arrowroot starch (corn or potato starch will also work)
  • 2 teaspoons Extra Virgin Olive Oil 
  • 1 teaspoon chile powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground chipotle powder (optional)
  • flaked sea salt, to taste
Homemade Chipotle Lime Mayo
  • 1 cup homemade olive oil and/or avocado oil mayonnaise (or store-bought avocodo oil mayo)
  • 1 chipotle pepper (use just adobo sauce if you want it less spicy)
  • 1 teaspoon of adobo sauce from the chipotle pepper can
  • 1 tablespoon fresh lime juice
  • fresh cilantro or parsley, roughly chopped

Instructions

    1. Using a very sharp knife, cut the pumpkin in half and scoop out the flesh and seeds (definitely reserve the seeds for roasting).
    2. Cut the halves in half again. Using a sharp vegetable peeler, peel the pumpkin pieces. Carefully slice the peeled pieces into ¼”- thick fries. They won’t be perfect. Do your best.
    3. Place the pumpkin fries in a large bowl and cover with cold water. Let the fries soak for at least 30 minutes, but they can soak for up to 8 hours (or overnight), if you’d like. This removes some of the starch and makes for less soggy fries.
    4. When done soaking, preheat the oven to 400°. Line one or two baking sheets with parchment paper. Set aside.
    5. Drain the fries, rinse and with paper towels or a clean kitchen towel, pat the fries very dry.
    6. In a large zip-top bag or large mixing bowl, add the fries, and top with arrowroot starch. Close the bag and shake to cover the fries or toss very well in the bowl with your hands. Make sure the fries are evenly coated.
    7. Drizzle the coated fries with the olive oil or melted ghee and toss well to coat. Sprinkle on the chile powder and garlic powder and toss again until evenly distributed. Spread fries in a single layer on the prepared baking sheets, leaving lots of extra room between the fries. Do not crowd the pan, that’s how you get soggy fries, loves.
    8. Bake in preheated oven for 15-20 minutes, flipping once halfway through, until the fries are golden brown and crisp. You can also give them a minute or two under the broiler at the end to get extra browned and crispy.
    9. Top the fries with fresh herbs and flaked sea salt. Enjoy immediately. We like ours dipped in some homemade Chipotle Lime Mayo. Just mix the above ingredients together in a blender or food processor or by hand, aggressively with a whisk (just mince the chipotle very fine ahead of time).

Credit: tasty-yummies.com