Crispy Air Fryer Pumpkin Chips
Okay, real talk — if you’ve got a random chunk of pumpkin sitting in your fridge right now with no idea what to do with it, I promise this is the answer. Air fryer pumpkin chips are seriously the easiest fall snack, and once you make them once, you’re going to want to keep pumpkin in your fridge at all times just for this.
I feel like every fall recipe is soup, soup, and more soup (don’t get me wrong, I love a good pumpkin soup), but sometimes you just want something crunchy to snack on while you’re curled up watching your favorite show. That’s exactly where these chips come in. They’re crispy, a little sweet, way healthier than anything fried, and honestly? You probably already have everything you need in your kitchen right now.
Let’s Make Some Chips
Here’s the thing nobody tells you: slicing evenly is everything. If your slices are all different thicknesses, you’re going to end up with some burnt pieces and some that are still totally raw. Do yourself a favor and use a mandoline slicer if you have one — it makes this whole process way faster and more consistent.
Once your pumpkin is sliced, toss it in a bowl with a drizzle of olive oil and whatever seasonings you’re feeling. Go easy on the oil though, too much and your chips will end up soggy instead of crispy, which defeats the whole purpose.
Now for the air fryer part: lay your slices out in a single layer in the basket. Don’t overlap them, even if it means doing multiple batches, trust me, it’s worth it. Air fry at 320°F for 12-15 minutes, flipping halfway through.
Here’s the part that trips people up: when you pull them out, they’re going to look kind of soft and floppy. Don’t panic, that’s totally normal! They actually crisp up as they cool, so just spread them out on a plate or cooling rack and give them a few minutes before you dig in.
Tips for Chip Success
- Slice thin. No exceptions here.
- Don’t overcrowd the basket — patience pays off
- Let them cool before eating (I know it’s hard)
- Still not crispy after cooling? Pop them back in for another 2-3 minutes
Why This Recipe Is Worth It
Look, store-bought chips are fine, but making your own means zero weird additives and total control over the flavor. Want them sweet? Add cinnamon. More of a savory person? Garlic powder is your best friend. These are perfect for snacking during a movie marathon, dipping into your favorite sauce, or even crumbling on top of soup for some extra crunch.
So grab that pumpkin, fire up your air fryer, and let me know in the comments what seasoning combo you tried!
Have you tried the Pumpkin Chips? If so, feel free to tag me on Instagram at @frozenandfriedrecipes. To make sure you don’t miss any new recipes, follow me on Pinterest and YouTube. As always: Have fun with this recipe, and enjoy your meal!
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Peel the pumpkin and cut it into slices about 1 mm thick.
Mix the slices with oil, garlic powder, and salt.
Spread them out in the air fryer and cook at 170 degrees for 4 minutes. Then flip them and repeat until the pumpkin chips are crispy.
