Thin, crisp, and naturally sweet — these air fryer pumpkin chips are a healthier twist on classic potato chips. With minimal oil and a touch of seasoning, they turn into an addictive autumn snack that’s light yet full of flavor.
The secret lies in the thickness of the slices: thin enough to crisp up beautifully, but not paper-thin or they’ll burn or fly around the basket. The air fryer ensures even cooking and perfect texture without deep-frying, while preserving the pumpkin’s delicate taste.
Whether you serve them as a starter, a light bite, or a crunchy topping for soups and salads, these chips are the kind of recipe that vanishes faster than you expect.
Try it: Golden and Savoury Pumpkin Tart in the Air Fryer — A Creamy, Cheesy Fall Delight
Air Fryer Pumpkin Chips
Ingredients
Equipment
Method
- Slice the pumpkin thinly using a mandoline or sharp knife. Remove the skin if it’s thick and pat the slices dry with paper towels.
- Place the slices in a bowl, drizzle with olive oil, season with salt and paprika (if using), and toss gently to coat.
- Arrange in a single layer in the air fryer basket. Cook at 300°F (150°C) for about 10 minutes, shaking halfway through. For oven baking, cook at 320°F (160°C) for 15 minutes, flipping halfway.
- Transfer the chips to a cooling rack and let them cool completely to enhance crispness.
- Store the pumpkin chips in an airtight container for up to 2–3 days. Reheat in the air fryer or oven for 1–2 minutes to restore crispness.
Extra Tips
If your slices are very light, cover them with the air fryer rack or lid to prevent them from flying up and touching the heating element. Use minimal oil — just enough to coat — and avoid overcrowding the basket for even cooking. Let them cool fully before storing; moisture is the enemy of crispness.
Since 2012, I’ve been sharing life through the things I love most — cooking, traveling, observing, and writing. I do it with the curiosity of someone who’s always learning, and the joy of sharing something real and heartfelt
