Air Fryer Pumpkin Chips
These crispy pumpkin chips are a fun seasonal snack that's perfectly spiced and totally addictive. Great for game day or casual munching.
Print
Pin
Servings: 4 servings
Equipment
- mandoline slicer
- wire rack
Ingredients
- 1 Small Sugar Pumpkin (about 2 lb)
- 2 tbsp Olive Oil
- 1/2 tsp Smoked Paprika
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 pinch Cayenne Pepper
Instructions
- Cut the sugar pumpkin in half and scoop out all the seeds and stringy fibers. Peel the pumpkin halves using a sharp vegetable peeler or paring knife. Slice the pumpkin flesh into very thin rounds or half-moons, about 1/8-inch thick. A mandoline slicer works best here for even, uniform chips.
- Place the pumpkin slices in a large bowl. Drizzle with olive oil and sprinkle the smoked paprika, cinnamon, garlic powder, salt, pepper, and cayenne over the top. Toss gently with your hands until every slice is lightly and evenly coated.
- Preheat the air fryer to 350 degrees F. Arrange the pumpkin slices in a single layer in the basket, making sure they do not overlap. You will need to cook these in several batches for the best results.
- Cook for 12 to 15 minutes, flipping the chips halfway through. Check them frequently during the last few minutes, as thinner chips will crisp up faster than thicker ones. Remove any chips that are done early to prevent burning.
- Transfer the cooked pumpkin chips to a wire rack to cool. They will continue to crisp up as they cool down. Repeat with the remaining batches.
- Once all the chips are done and cooled, pile them into a bowl and serve. These are best enjoyed the same day while they are at their crispiest.
Nutrition
Serving: 1serving | Calories: 119kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g
Cost: $5