Yoga Tribe Blog


Yoga Recipe: Pumpkin Chips

servings: 2
prep time: 10 MINUTES
cook time: 30 MINUTES
total time: 40 MINUTES
course: SNACKS
cuisine: AMERICAN

These baked pumpkin chips are a crunchy, healthy and easy snack. If you enjoy the flavor of pumpkin, these chips are a great alternative to regular potato chips.


  • 1/2 sugar pumpkin the type used for making pumpkin pies
  • table salt
  • ground cinnamon optional


  • Preheat oven to 220°F. Line 2 baking sheets with parchment paper. Cut pumpkin into large slices that will fit your mandoline slicer, skin removed. Using the thinnest setting, make pumpkin slices with your mandoline slicer.
  • If desired, cut circle shapes with a biscuit cutter or cookie cutter. Make sure your raw chips are about 2 times bigger than you want your final ones to be because they will shrink. Place onto baking sheet.
  • Bake for about 25-30 minutes (time will vary depending on your chip sizes) or until pumpkin chips begin to curl, edges feel crisp to the touch and are starting to brown. Turn off oven and let pumpkin chips remain in the oven until oven completely cools. This will further remove the remaining moisture from the chips. After 20-30 minutes (and when oven is no longer warm), pumpkin chips should be completely crunchy. Sprinkle chips with salt and cinnamon if desired. The chips will lose some of their crunch and become more soft and chewy after the first day. You can crisp them up again in the oven. Store in an airtight container.


serving: 0.5of recipecalories: 88kcalcarbohydrates: 22gprotein: 3gsodium: 3mgpotassium: 1156mgfiber: 1gsugar: 9gvitamin a: 28945iuvitamin c: 30.6mgcalcium: 71mgiron: 2.7mgnet carbs: 21g

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