I've adapted the usual recipe that I use here and here to make Pumpkin Crips for this year's Chinese New Year since I've egg whites left from making pineapple tarts.
This is a really nutty, fragrant and addictive snack. Thumbs up!
makes about 40 crisps
2 large egg white, room temperature
50g plain flour, sifted twice
30g butter, melted
250g pumpkin flakes
1/2 tsp vanilla extract
1. Line baking tray with grease proof paper.
2. Preheat oven to 200C.
3. In a mixing bowl, whisk egg white with a hand whisk until you see white bubbles. Add in sugar and beat in circular movement until the sugar dissolves.
4. Add in flour and mix till there is no traces of flour and batter is lump-free.
5. Stir in vanilla extract and mix well.
6. Stir in melted butter and mix well.
7. Use a spatula and fold in the pumpkin seeds until well combined.
8. Spoon 1/2 tbspn of mixture on the lined baking tray. Spread out into a round shape or any other shapes you like using the back of a spoon. Be sure to spread very thinly and evenly and not to have any pumpkin seeds overlapping so that it will be crispy.
9. Bake at 200C for 10-12 minutes or until golden brown. If there is uneven colour among the crisps, rotate the baking tray towards the last 2 minutes.
10 Remove from the oven and cool on wire rack completely before storing in an air-tight container. These crisps will become crispy and crunchy after they have cooled down completely.
11. If these crisps turn soft, you can reheat them for 2-3 minutes in preheated oven at 150C.