Pumpkin Chips
A weeknight-friendly vegan built around pumpkin, vegetable oil and ground cinnamon — roughly 60 minutes start to finish, and rated easy to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At easy difficulty across 7 steps, it's a good one for a busy evening. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel the pumpkin, scoop out the seeds and stringy core, then slice the flesh into very thin rounds or strips no thicker than 2 to 3 mm using a sharp knife or mandoline.
- Spread the slices on a clean kitchen towel or paper towels and pat them thoroughly dry, as surface moisture causes spattering and prevents the chips from crisping.
- In a small bowl, combine the ground cinnamon, paprika, sugar and a generous pinch of salt to make the finishing seasoning.
- Heat the vegetable oil in a deep, heavy pan to 170 C, checking with a thermometer or by dropping in a slice that should sizzle steadily without browning instantly.
- Fry the pumpkin slices in small batches for 2 to 4 minutes, turning once, until golden and crisp at the edges; do not crowd the pan or the temperature will drop and the chips will turn soggy.
- Lift the chips out with a slotted spoon and drain on paper towels for a few seconds.
- While still hot, toss the chips with the cinnamon-paprika seasoning so it sticks, then serve immediately as they soften as they cool.
You'll use: Frying pan / skillet · Pan
Tips & common questions
How long does Pumpkin Chips take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 6 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Pumpkin Chips vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Pumpkin Chips is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Oatmeal pumpkin chocolate chip.jpg by grabadonut, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.