My recently posted recipe for pumpkin soup with coconut seemed to be one of the most popular and delicious, so here I come with a new idea of baked crispy pumpkin pieces. It can be served as a snack and side lunch or dinner salad. It actually tastes the best when you pour some coconut creme on top! Mniam!
- 1 small pumpkin
- 3 tablespoons coconut oil
- pinch salt and pepper
- Cut pumpkin into thin slices.
- Pour coconut oil on top of each slice.
- Bake for 45 minutes in 185C.