Cut the potatoes into slices, cut the pumpkin into small pieces as well as the fennel and also the onion into small pieces

Place the vegetables on a baking tray lined with baking paper

Season to taste (e.g. salt, pepper and olive oil)

Roast for 20 minutes in the oven (200°) (the potato chips should be crunchy and slightly brownish)

Add salad and pumpkin seeds