Curry Spiced Pumpkin chips

Last week I bought a pumpkin and discovered when I got it home that I don't know what to do with a pumpkin! So, it waited. I plotted, made up my mind and changed my mind. And in the end it became a pan fried pasta topper, a sumptuous savoury soup and this, (by far the winner) chips!

Ingredients
A medium pumpkin, deseeded, peeled and cut into long chips
2 teaspoons of cumin seeds
1 teaspoon of cardamon seeds (you'll need to bash the pods a bit to get the seeds out)
2 teaspoons of coriander seeds
1 teaspoon of ground tumeric
1 teaspoon of mustard seeds
1 teaspoon of dried garlic flakes (or 1 fresh clove, crushed)
2 teaspoons of rock salt
1 teaspoon of black pepper corns
A good glug of olive or sunflower oil
Method
Start preheating the oven to 175oC.
Toast the spice seeds in a hot dry pan. They'll only need a couple of minutes once the pan is hot and keep moving them around so that they don't burn. Remove from the heat when the fragrance is resonating from the pan. Then bash them using a pestle and mortar along with the salt, pepper, tumeric, garlic (a food processor will do the job too). 
Arrange the pumpkin on a large baking tray and drizzle over about 4 tablespoons of oil and then the spice mix. Toss to ensure everything is well coated. Bake for 30 mins. Serve hot.


Prep time 10 mins. Cooking time 30 mins. Serves 2 on its lonesome, 4 as a side dish.