Light, crunchy, and packed with autumn flavor, these pumpkin chips are a fun alternative to potato chips. Perfect for snacking, they’re easy to make and even easier to enjoy.
Ingredients:
2 pounds pumpkin, peeled, seeded, and thinly sliced
2 teaspoons sunflower oil (or canola oil)
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional, for a little heat)
Instructions:
Heat oven to 310°F (155°C).
Slice pumpkin into very thin rounds or strips — the thinner they are, the crispier they’ll bake.
In a large bowl, toss slices with oil, salt, garlic powder, and cayenne until evenly coated.
Arrange slices in a single layer on a lined baking sheet so they don’t overlap.
Bake 20–22 minutes, checking often toward the end, until golden and crisp around the edges.
Remove from oven, let cool a few minutes, and enjoy while crunchy. Store leftovers in a sealed jar or container.
Try sprinkling a little cinnamon sugar instead of garlic and cayenne for a sweet chip version.
