Pumpkin Chips (How to Make)

  These savory pumpkin chips are a favorite snack of mine that I have been making for a while. I have been meaning to do a tutorial, but never got around to it until now. It’s the perfect alternative to potato chips and since I am a potato chip lover. I love finding salty, crunchy veggie alternatives (because we know some veggies just don’t have a crunch) to my favorite snack!   This is the last pumpkin recipe for now and since this tutorial will be loaded with pictures (just a small warning), let’s get started on making homemade pumpkin chips.

What you will need:

Pumpkin

Knife

Spices

Dehydrator 

  Make sure you scoop all the pumpkin pulp out of the pumpkin. I tried to use a knife in the beginning and realize that I was wasting pumpkin. I had a mess on my hand because of the shape of the pumpkin. I find that a spoon or ice cream scoop (even better) works the best.

  When cutting the pumpkin make sure you peel the tuff skin a way with a knife, a chef knife is perfect. I would not use a peeler because it will become time consuming, and your fingers may have cuts and bruises once you’re done with the peeler.

   I prefer to use my chef knife to cut the pumpkin chips into a shape; any width will do because once they go in the dehydrator they will decrease in size. However I would not cut them to thick they may take longer to become crispy. Oh and don’t use a mandoline I find it’s just a waste of time, but depending on the size of the pumpkin (I used a pretty big pumpkin) you may find a mandoline to be useful.

   Now it’s time to give your pumpkin chips some flavor!! I flavored mine with 2 tbsps. olive oil, 2 tsps. cayenne pepper , 1-2 tsp. salt, dash of garlic powder, and one too many dashes of black pepper. Lately I have had a slight obsession with black pepper.  Make sure you coat the pumpkin real well with the spice mixture, also depending on how many trays of pumpkin chips you have. You may need to double the spice mixture if you’re doing a big batch of pumpkin chips.

  I like to set my dehydrator to 130 degrees for an hour and turn it down to 120 degrees for 16 hours or until there crunchy. The chips will not take longer than a day to be done.

There you have it pumpkin chips with a bit of spice and crunch! I may do a sweet version and will definitely have the recipe enjoy!