Skinny Pumpkin Chips Recipes – by Air Fryer and more

Discover the perfect crunch with our Pumpkin Chips Recipes – a flavorful twist to snacking joy! Easy, homemade, and oh-so-delicious.

As the crisp autumn air sets in and I begin decorating my home with pumpkins, I find myself craving their sweet flavor in everything I eat. But with the holidays coming, I know I’ll be indulging in more treats than usual. That’s why I was thrilled to discover a lighter way to satisfy my pumpkin craving – skinny pumpkin chips recipe!

These baked chips are a wonderfully tasty alternative that let me enjoy the flavors of fall without overdoing it on calories or fat. As someone who struggles to maintain a healthy weight, it’s important for me to find satisfying snacks that don’t completely derail my goals. The enticing aroma of pumpkin spice that fills my kitchen as these chips bake makes my mouth water in anticipation. And when I pull them fresh from the oven and bite into their crispy, cinnamon-coated deliciousness, they never disappoint! The hint of sweetness plays perfectly against the savory notes for a well-balanced flavor.

Best Pumpkin Chips Recipes

Skinny pumpkin chips are delicious and healthy snacks made from sliced pumpkin. The pumpkin is filled with vitamins and minerals and is a great source of fiber. They have also been shown to help regulate blood pressure and support healthy skin. This recipe uses extra virgin olive oil and good-for-you seasonings. The result is a snack that is low in calories and has no unhealthy additives. The perfect crunchy snack!

Easy-To-Make Pumpkin Chips Recipe
Easy-to-make pumpkin chips recipe
Skinny Pumpkin Chips Recipes - By Air Fryer And More 1

Air Fried Skinny Pumpkin Chips

Air-fry pumpkin sticks brushed with coconut oil, seasoned, and cooked at 395°F for 13 mins. Shake basket halfway. Enjoy Homemade Skinny Pumpkin Chips with mayo.
5 from 1 vote
Print Pin Recipe
Course: Snacks
Diet: Gluten Free, Low Calorie, Vegan
Keyword: chips, Pumpkin Chips
CookingStyle: Air Fryer Cooking
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 2 servings
Calories: 119kcal
Author: James Anderson
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  • 1 pound pumpkin cut into sticks
  • 1 tablespoon coconut oil
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon basil
  • Salt and ground black pepper to taste


  • Start by preheating the air fryer to 395 ° F. Brush the pumpkin sticks with coconut oil.
    Skinny Pumpkin Chips Recipes - By Air Fryer And More 3
  • Put the spices and combine well.
    Skinny Pumpkin Chips Recipes - By Air Fryer And More 4
  • Cook for 13 minutes, shaking the basket halfway through the cooking time.
    Skinny Pumpkin Chips Recipes - By Air Fryer And More 5
  • Serve with mayonnaise. Bon appetit!
    Skinny Pumpkin Chips Recipes - By Air Fryer And More 6



You'll love these baked pumpkin chips, which are low in calories and gluten-free. They're the perfect snack for autumn because they're loaded with vitamin A and zinc. And because they're baked instead of fried, they're a great option for snacks during the fall and winter seasons. Soak the chips in cold water before baking to remove any moisture. Then, place them in the oil and spices.
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Serving: 2servings | Calories: 119kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 771mg | Fiber: 1g | Sugar: 6g | Vitamin A: 19309IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 2mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Baked Skinny Pumpkin Chips recipe

Fall'S Finest Snacking - Skinny Pumpkin Chips.
Fall’s finest snacking – skinny pumpkin chips.

Starting with a sweet variety of pumpkin, such as Sugar Pie, we slice it thinly for uniform baking. The slices are dried and then lightly seasoned with a blend of cinnamon, nutmeg, and clove, along with a touch of olive oil to encourage crispiness.

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The pumpkin slices are baked at a low temperature, requiring patience as they slowly turn into golden, crunchy chips. This process fills the kitchen with a comforting aroma and results in a healthier snack that’s both satisfying and evocative of the season. These chips are a testament to the joy of homemade treats and the simple pleasures of seasonal eating.

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How to make stir Fried Pumpkin Chips

Heat a skillet with oil over medium-high heat. Cook the protein first, followed by harder vegetables like broccoli, carrots or snap peas. Once these begin to soften, add the baked pumpkin chips. Toss everything together gently to combine the ingredients while avoiding breaking up the crispy pumpkin fries chips.

Season with spices like ginger, garlic, soy sauce or sesame oil. I sometimes add a dash of maple syrup or honey to enhance the natural sweetness of the pumpkin. Be judicious though, as too much liquid may make the chips soggy.

Tips for making Pumpkin Fries

Crunchy Cravings Meet Wholesome Delight
Crunchy cravings meet wholesome delight

Serving Suggestions

The skinny pumpkin chips would pair nicely with a creamy dip or salsa for contrasting flavors and textures. Some suggestions:

The chips could also be used to scoop chili, stew, or soup for a fun presentation. Their sweet and savory flavor would complement both sweet and savory dishes.

For a simple snack, enjoy the chips on their own or with a sprinkle of parmesan cheese or pumpkin seeds for some added crunch. Their versatility makes them an easy addition to charcuterie boards, snack platters, or appetizer spreads.

Cooking Notes

Skinny Pumpkin Chips.
Creamy meets crunchy – a match made in snacking heaven.

I suggest trying to use fresh pumpkin that is in season, as it tends to have better flavor and texture. Start by peeling and slicing the pumpkin into thin pieces, aiming for a chip-like shape.

When it comes to seasoning, I personally enjoy a simple sprinkle of cinnamon, nutmeg, ginger, and a touch of brown sugar or maple syrup. This brings out the natural sweetness of the pumpkin. Go easy on the sugar though, as pumpkin has plenty of natural sugars on its own.

Baking time can vary based on how thick you slice the chips, but I’d estimate anywhere from 15-25 minutes at 350°F, flipping halfway through. Keep an eye on them as oven temperatures can vary. You’ll know they are done when the edges start to brown. Allow them to cool for maximum crunch.

Be careful not to overbake, as no one likes a burnt and bitter chip. I also suggest trying not to crowd the baking sheet too much, as that can lead to steaming versus crisping.

Top 9 FAQs about Pumpkin Chips Recipe

Skinny Pumpkin Chips Recipes - By Air Fryer And More 7

  1. What are pumpkin chips made of? Pumpkin chips are typically made from thinly sliced pumpkin, seasoned with spices or herbs, and then baked or dehydrated until they become crispy.
  2. Is the skin of the pumpkin edible? Yes, the skin of most pumpkin varieties is edible. When making pumpkin chips, it’s common to leave the skin on for added texture and nutritional benefits.
  3. What to do with pumpkin rinds? Pumpkin rinds can be used in various ways. Some people use them in soups, stews, or stocks to add flavor. They can also be composted or used to make a nutrient-rich broth.
  4. How do you use dried pumpkin? Dried pumpkin can be rehydrated and used in soups, stews, or casseroles. You can also blend it into a powder and add it to smoothies, oatmeal, or baked goods for a burst of pumpkin flavor.
  5. Can I use a different type of pumpkin? Absolutely, you can experiment with various pumpkin varieties. While sugar pumpkins are ideal, butternut squash can also work well for these chips.
  6. Can I use a dehydrator instead of the oven? Yes, the best food dehydrator can be used to make pumpkin chips. Follow your dehydrator’s instructions, but the process will generally take longer than baking.
  7. How can I prevent my chips from getting soggy? Sogginess can be prevented by thoroughly drying the slices, ensuring they are not overcrowded on the baking sheets, and storing them properly to avoid moisture absorption.
  8. Can I make these chips ahead of time for a party? Certainly! You can prepare these chips a day in advance. Store them in an airtight container at room temperature for short-term storage.
  9. How long do the chips stay crispy after baking? When stored correctly in an airtight container, these chips can stay crispy for up to 3-4 days. If they lose their crispness, you can reheat them in the oven to revive their texture.
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As I pop the last savory-sweet chip into my mouth, I’m already looking forward to making another batch. These skinny pumpkin chips have become my go-to snack for enjoying the flavors of autumn in a lighter, healthier way. I love how they satisfy my seasonal craving without overloading on calories or fat.

The aroma of pumpkin spice and the crunch of the baked chips make them an irresistible treat. And finding ways to indulge my cravings in moderation helps me stick to my health goals. I hope you’ll give these easy baked chips a try soon. They’re delicious, nutritious, and the perfect snack for fall.

Let me know if you have a favorite healthy fall pumpkin chips recipe you like to make each year. I’m always looking for more ways to enjoy seasonal flavors without derailing my progress. However you choose to celebrate autumn’s bounty this year, I wish you happy and healthy holidays ahead!

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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