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Healthy snacking is a wonderful way to satisfy cravings without compromising on nutrition. Instead of reaching for store-bought chips, why not try your hand at making homemade vegetable chips? This recipe for Crispy Herb-Infused Pumpkin Chips with Rosemary highlights the unique flavor and satisfying crunch of pumpkin, making it an ideal choice for those looking to indulge guilt-free.

Crispy Herb-Infused Pumpkin Chips with Rosemary

Deliciously crispy pumpkin chips infused with fragrant rosemary.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Snack
Cuisine American
Servings 4

Ingredients
  

  • 1.5 pounds medium-sized pumpkin
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon sea salt
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon black pepper
  • 0.0 teaspoon paprika

Instructions
 

  • Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper or silicone mats.
  • Cut the pumpkin in half and scoop out the seeds and stringy bits. Slice the pumpkin into thin, even slices, about 0.125 inch thick.
  • In a large mixing bowl, combine olive oil, chopped rosemary, sea salt, garlic powder, black pepper, and paprika. Mix well.
  • Add the pumpkin slices to the bowl and toss until coated with the seasoning mixture.
  • Spread the seasoned pumpkin slices in a single layer on the baking sheets without overlapping.
  • Place the baking sheets in the oven and allow the pumpkin slices to air-dry for about 120 to 180 minutes, flipping halfway through.
  • Keep an eye on them during the last hour to ensure they don’t burn. The chips should be crisp and lightly golden.
  • Once dried, remove the chips from the oven and let them cool completely on a wire rack.
  • Store the cooled chips in an airtight container at room temperature.

Notes

Best enjoyed within a week.
Keyword herb-infused, pumpkin chips, snack