Pumpkin Chips are an easy, healthy and crispy snack. They can be baked in the oven or air fried in delicious warming Fall seasonings- nutmeg and cinnamon.
- 2-3 lb pie pumpkin
- 1 teaspoon olive oil extra virgin
- ½ - 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
Air Fryer Method
Cut the pie pumpkin into small pieces. Spray with a little cooking oil and air fry for 15-18 minutes at 400°F (204°C), until the pumpkin pierces easily with a fork and the skin peels easily. Alternatively, leave the pumpkin whole and air fry for about 24 minutes. Remove from the air fryer and let pumpkin cool slightly. Use your fingers or tongs to peel off the skin, as you would peel a banana. Be careful to take as little flesh off with the skin as possible. If some skin has flesh attached to it, scrape off as much as you can. Reserve seeds and pumpkin flesh for another use, such as roasted seeds and pumpkin puree.
Place pieces back into the air fryer basket. Set to air fry at 375°F (196°C) for 8 minutes. Toss halfway through (see notes about single layering).
Check chips to see if they are done. They will be a very deep orange, almost brown and have a very crispy texture. If not done, continue to air fry in 2 minute increments. You may need to remove smaller/thinner chips before the large or thicker ones are finished.
Remove from air fryer, taste, and season with more salt if desired.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Cut the pumpkin into quarters. Remove the stem, seeds and stringy flesh. Toss the pumpkin chunks with a little olive oil and place on the parchment paper. Roast for 30-40 minutes, until a fork easily pierces the flesh and the skin easily peels off. .
Remove from the oven. Let the pumpkin cool slightly. Use your fingers or tongs to peel it off, as you would peel a banana. Be careful to take as little flesh off with the skin as possible. If some skin has flesh attached to it, scrape off as much as you can. Reserve seeds and pumpkin flesh for another use, such as roasted seeds and pumpkin puree.
Cut large pumpkin skin pieces into smaller ones, about 1-2 inches long and wide. Put into a large bowl and toss with the olive oil, salt, nutmeg, and cinnamon.
Place back on the baking sheet and bake until crispy and deep orange brown, about 10 minutes. Flip halfway through.
Once done, let cool and season more if desired.
While you can air fry the pumpkin chips in a single layer, it's not necessary. Just make sure to toss thoroughly. If you have a large air fryer or an oven-style air fryer and prefer to cook the chips in a single layer, that's fine too! But with a small basket, this may take a while.
You will get approximately 1 cup of pumpkin chips per pound of pumpkin. Feel free to use. a larger pumpkin too, but increase the amount of seasonings.
This recipe can be made with other edible squash, such as butternut, acorn, or dumpling.
Store at room temperature in an airtight container for up to 5 days.
Serving: 8oz | Calories: 117kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1178mg | Potassium: 626mg | Fiber: 9g | Sugar: 10g | Vitamin A: 47063IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 4mg