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PUMPKIN CHIPS

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Total Time: 1 hour 15 minutes (Active: 20 minutes | Inactive: 55 minutes)
Difficulty Level: Easy
Intensity: Low effort, mostly hands-off baking

Introduction

Move over, kale chips! These Crispy Baked Pumpkin Chips are the sweet, savory, and utterly addictive snack you’ve been searching for. Made with simple, wholesome ingredients, they transform humble pumpkin slices into light, crispy shards of autumnal goodness. Infused with fresh rosemary and flaky sea salt, they are a healthier alternative to potato chips, perfect for packing in lunches, serving at gatherings, or satisfying a solo crunch craving. The magic lies in the thin slicing and slow baking, which draws out moisture and caramelizes the pumpkin’s natural sugars. Let’s make a snack that’s as nutritious as it is delicious.

Nutritional Information (Per Serving, serves 4)

  • Calories: ~98 kcal

  • Total Fat: 7g

  • Saturated Fat: 1g

  • Carbohydrates: 9g

  • Fiber: 1g

  • Sugars: 4g

  • Protein: 1g

  • Vitamin A: 145% DV | Vitamin C: 10% DV

Note: Nutritional information is an estimate calculated using an online nutrition database.

Equipment Needed

  • Sharp knife or mandoline slicer (highly recommended)

  • Large mixing bowl

  • Parchment paper

  • Two large baking sheets

  • Cooling rack

Ingredients

  • 1 small sugar pumpkin or pie pumpkin (about 1.5 lbs / 680g) – Look for a firm, heavy pumpkin with smooth skin.

  • 1 ½ tablespoons extra-virgin olive oil or avocado oil

  • 1 teaspoon fresh rosemary, finely chopped

  • ½ teaspoon garlic powder

  • ¼ teaspoon smoked paprika (optional for a hint of warmth)

  • Kosher salt and freshly ground black pepper to taste

  • For finishing: Flaky sea salt (like Maldon)

Instructions

Step 1: Prep & Preheat (10 minutes)

  1. Preheat your oven to 300°F (150°C). This low-and-slow temperature is crucial for crispiness without burning.

  2. Using a sharp chef’s knife, carefully slice the top and bottom off the pumpkin to create stable flat surfaces. Stand it upright and cut it in half from top to bottom.

  3. Scoop out the seeds and stringy pulp with a sturdy spoon. (Save the seeds for roasting separately!)

  4. Using a mandoline slicer set to 1/16-inch thickness, slice the pumpkin halves into uniformly thin rounds. If using a knife, slice as thinly and evenly as humanly possible. Consistency is key to even baking.

  5. Place all pumpkin slices in a large mixing bowl.

Step 2: Season (5 minutes)

  1. Drizzle the olive oil over the pumpkin slices. Add the chopped rosemary, garlic powder, smoked paprika (if using), a pinch of kosher salt, and a few grinds of black pepper.

  2. Using your hands, gently toss the slices until they are evenly and lightly coated. Be careful not to break them.

Step 3: Bake (45-55 minutes, plus cooling)

  1. Line two baking sheets with parchment paper. Arrange the pumpkin slices in a single layer, ensuring they do not touch or overlap. You may need to bake in batches.

  2. Place both sheets in the oven. Bake for 25 minutes, then carefully flip each chip. Rotate the trays top-to-bottom for even baking.

  3. Continue baking for another 20-30 minutes, watching closely towards the end. The chips are done when they are dry, curled at the edges, and have taken on a slightly darkened, caramelized color. They will crisp up more as they cool.

  4. This is the most important step: Remove the trays from the oven and immediately transfer the chips to a cooling rack. Let them cool completely for at least 10-15 minutes. This allows residual steam to escape, ensuring maximum crispness.

Step 4: Finish & Serve

  1. Once completely cool, transfer the pumpkin chips to a serving bowl. Sprinkle generously with flaky sea salt.

  2. Serve immediately for the best texture.

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