I’ve been having a lot of fun trying out different ways to use pumpkin other than just putting it in baked goods. So far I’ve done pumpkin fries, pumpkin fruit leather, pumpkin dip, and now: pumpkin chips.
Similar to apple chips or other types of dried fruit chips, you can do the same thing with pumpkin. And it only takes about 30 minutes to make this healthy snack. I was worried that I couldn’t slice the pumpkin through the center like I can with apples to make pretty round apple chips, but the pumpkin pieces actually curl up and look round when they are done dehydrating.
You can even leave the skin on the pumpkin as well. It has a tougher texture but also crisps up. It’s up to you whether you want to leave it on.
- 1 small "pumpkin pie" pumpkin
- ground cinnamon
- Preheat the oven to 220°F.
- Slice the pumpkin into slim wedges about 1 inch wide. The pumpkin will shrink significantly because of its high water content, so make sure your slices are big enough.
- Place the pumpkin slices on a baking sheet. Bake them at 220F for 20-30 minutes or until pumpkin chips begin to crisp. Turn off oven and let pumpkins sit in the oven while the oven cools. Remove the chips after about 20 minutes, They should be crunchy. Dust the chips with ground cinnamon and serve.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.