• Pumpkin sweet varieties (Muscat ) • vegetable Oil (refined) • granulated Sugar • Coconut flakes • ground Cinnamon

For chips, use a pumpkin variety BUTTERNUT (sweet, Muscat) -------------------- -------------------- -------------------- Pumpkin Butternut. Kind of pumpkin "Butternut". Vegetable this variety when ripe, reaches a small size. Taste qualities are kept intact. Pumpkin flesh is fragrant and sweet. This variety of pumpkin is quite popular due to its taste and small size. Pumpkin "Butternut" is a small fibration, which makes it handy when cooking with pumpkins. Calabash pear-like and one side has the shape of a bulb. Pumpkin varieties "Butternut" has a smooth yellow-brown skin, and in the middle of a pronounced orange color. Sweet and juicy variety. -------------------- -------------------- -------------------- ---- Pumpkin wash, peel, cut lengthwise into four parts (the place with the seeds you can use to dugogo dish) Slice the pumpkin wedges across the plates at 0.5 cm (figure can be sharp)

Sugar (5 tbsp) and add 1 tsp cinnamon,1 tbsp coconut, stir. Pumpkin plates fold into a bowl, pour 1 tbsp oil, stir, add sugar mixture and mix by shaking.

Trays dryer brush with oil (to make dried chips from sticking).

Lay the pumpkin plate in a single layer.

Dryer, temperature 60-65 degrees, dry 3 hours, unplug the dryer, turn over the dried plate. Can be reduced (simmered) plate folded more tightly, the vacant tray to add new (raw portion). Turn on the dryer for another 3-4 hours with the same temperature.

After 2-3 hours of looking, put the finished chips. The willingness of chips=valendo-the crunch of the introduction to system administration (not brittle).

Store cooled chips in a container with a lid.

BON APPETIT!!!