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Crispy Pumpkin Chips

Crispy Pumpkin Chips

This is a favorite every October/November because there are pumpkins everywhere and you can pick up several for next to nothing. You also have the added bonus of roasting the seeds, so you’re kind of getting two snacks in one. Best of all, there is no denying that these are a much healthier (and tastier) alternative to regular potato chips so you can munch away guilt free.


  • 1 pumpkin
  • 1 tbsp cumin
  • 1/2 tbsp coriander
  • 1/2 tsp sea salt
  • 3 tbsp oil + oil for frying


Clean out your pumpkin and then cut into manageable pieces so that you can remove the skin with a knife. Using a mandolin, slice chip sized pieces as thin as possible.

**If you don’t have a mandolin and have to use a knife, frying them in oil rather than baking will probably work better for you.)**

Place your slices in a large bowl and coat in oil & spices (except salt) Place chips on a parchment lined baking sheet in a single layer and sprinkle with sea salt. Bake at 300 for 15-20 minutes or until crispy, flipping them over once during baking.

Prep Time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Yield: 4 to 6 servings

One Comment on “Crispy Pumpkin Chips”

  1. [...] Recipe & Photo credit to figandpepper.com [...]

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