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Crispy Air Fryer Pumpkin Chips: Easy 15-Minute Savory Snack

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These crispy air fryer pumpkin chips are a quick, savory snack made with simple ingredients. Perfectly crunchy and flavorful, they’re a healthy alternative to store-bought chips.

Ingredients

Scale
  • 1 small sugar pumpkin (about 2–3 pounds)
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon sea salt or kosher salt
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon garlic powder (optional)
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon dried rosemary or thyme (optional)
  • Freshly ground black pepper to taste (optional)

Instructions

  1. Prepare the pumpkin: Wash the outside of the pumpkin thoroughly. Cut off the stem and slice the pumpkin in half from top to bottom. Use a sturdy spoon to scoop out all the seeds and stringy pulp. Cut the pumpkin into manageable wedges, about 2-3 inches wide.
  2. Slice the pumpkin: Using a mandoline set to about ⅛-inch thickness, slice the pumpkin wedges into uniform rounds. If the wedges are too curved, you can peel the skin first with a vegetable peeler. Aim for slices that are all roughly the same thickness.
  3. Dry the slices: Lay the pumpkin slices in a single layer on a clean kitchen towel or paper towels. Pat the tops dry with another towel to remove excess moisture. Let them sit for 5 minutes if you have time.
  4. Season the slices: Transfer the dried pumpkin slices to a large bowl. Drizzle with the olive oil and sprinkle with salt and any optional seasonings. Toss gently with your hands to coat evenly.
  5. Preheat the air fryer: Set your air fryer to 350°F (175°C) and let it preheat for 3 minutes.
  6. Arrange in the basket: Place the seasoned pumpkin slices in a single layer in the air fryer basket. Do not overcrowd them. You’ll need to cook in batches depending on the size of your air fryer.
  7. Air fry the first batch: Cook at 350°F (175°C) for 8 minutes. Open the basket and use tongs to flip each slice. Cook for another 2-4 minutes, checking frequently after the 2-minute mark. The chips are done when they’re golden brown around the edges and feel firm to the touch.
  8. Cool and repeat: Transfer the cooked chips to a wire rack or a plate lined with paper towels. Let them cool completely — about 5 minutes. They’ll get crunchier as they cool. Repeat with the remaining batches.

Notes

The key to crispy chips is thin, even slices (⅛-inch or less), thoroughly drying the slices before seasoning, and cooking in a single layer without overcrowding. Start checking at the 8-minute mark to prevent burning. Chips will continue to crisp as they cool.

Nutrition

Keywords: air fryer pumpkin chips, crispy pumpkin chips, savory pumpkin snack, healthy pumpkin chips, easy pumpkin recipe

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