Pumpkin chips, prepared in the oven according to the recipe with the photo, can be made either spicy and salty, or sweet, with an attractive aroma. The choice of flavor depends solely on the individual preferences of the cook and his family. For example, if a snack is being prepared for children, it is better to stick to variations without adding salt. Sweet ones with the addition of oranges will interest and appeal to kids more than chips with paprika, black and white ground pepper. For those losing weight, any recipes that help speed up metabolism, rather than delay it, are suitable. Options without salt, sugar and pepper will be most appropriate.
Today there are many options for preparing pumpkin chips, but not everyone will like the taste. That is why we have collected only the best recipes, tested not only by time, but also by the refined taste of gourmets. Below you can find both spicy ones with the addition of honey and sugar, and spicy, slightly salted chips that combine the taste of aromatic herbs, pumpkin and allspice.
Good to know
Pumpkin is a very healthy product from which you can prepare many different dishes. Pumpkin pulp is also suitable for making chips. Moreover, you can make them with different flavors:
- It is better to serve salty chips with beer;
- for soup - hot or spicy;
- for tea or milk - sweet.
At the same time, pumpkin chips are prepared without a large amount of oil, so they do not harm the figure. You can dry chips in the oven, electric dryers or microwaves.
The drying time depends on the thickness of the pumpkin slices. The thinner the slices, the faster they will cook. If you cut the pumpkin into cubes, the drying process will take longer.
Interesting Facts! Chips are the most popular fast food in the world. Most often, potatoes are used to prepare them, but this is not the only option. Chips are also prepared from other vegetables - carrots, beets, sweet potatoes, pumpkin.
Pumpkin varieties for making chips in the oven
Important!
Reproducing pumpkin chips like the one in the photo below isn't that hard. The most important thing is to choose the most suitable variety of vegetable, and buy it not cut, but whole.
Snacks are not a picky dish. To prepare it, almost any variety of pumpkin will do. The main thing is that its appearance is attractive. There should be no traces of rot or dents on the outside, and there must be a tail on the top.
- No. 1 - butternut squash
Unlike other varieties, nutmeg is shaped like a “pear”. Elegant, like a guitar, painted in a light orange tone, the pulp has a sugary and very delicate consistency. Regardless of the recipe, this pumpkin melts in your mouth. Its main advantages are: lack of cholesterol, sweet taste (indispensable for preparing sweet dishes during a diet), average storage.
- No. 2 - large-fruited pumpkin
The only one of its kind, the “large-fruited” variety has impressive dimensions. After cutting the pumpkin into pieces, you can prepare the dishes gradually, storing parts of the vegetable in a cold place. Unlike other varieties, it is suitable for cooking chips not only in the oven, but also in an electric dryer.
- No. 3 - hard-barked pumpkin
The external resemblance to zucchini should not discourage the cook from purchasing such a pumpkin. When preparing fresh, salty or sweet chips, it is irreplaceable! Neutral taste allows you to prepare any dish at your discretion. Just add powdered sugar or syrup to make the pulp sweet. The same goes for salt, pepper and spices.
Pumpkin allows you to prepare snacks not only in the oven and microwave, but also in a non-stick frying pan. And some housewives manage to make “yummy” food in a dehydrator...
How to complement the pumpkin treat?
Everything is delicious with pumpkin! If you want salty chips, then sprinkle the delicious chips with grated Parmesan and dried seasonings (thyme, rosemary, basil). Those with a sweet tooth can also experiment, for example, adding brown sugar, cinnamon or vanilla.
I prepared an assortment of vitamins for the children: baked slices of apples, carrots and pumpkin. A little powdered sugar, nutmeg and the kids have already forgotten that they once persuaded their parents to buy a pack of potato chips. If you love tropical flavors, try baking coconut, mango, and bananas.
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DESCRIPTION
Today it’s very cloudy and it’s raining heavily….we offer you a very simple recipe that you can make together with children, like WE…..These are the autumn chips we prepared for you today….the children wanted pumpkin crowns….and who -I saw autumn leaves in them, and someone saw butterflies.....choose what your heart desires....The main thing is that it turned out fun and fast, tasty and aromatic...And autumnal)))))))
Ingredients
100 g pumpkin
olive oil
sesame seeds
salt pepper to taste
Tips and tricks
How to choose the right ingredients? I always buy butternut squash and try to choose a vegetable with a very long neck. After all, the longer the product, the more chips you can make from it.
How to prevent burning? Well, you really have to be careful with chips. Sometimes one extra minute is enough for half the circles to become covered with a charcoal crust. Therefore, as a rule, I spend 15 minutes at the oven, keeping an eye on the fragrant delicacy.
Pumpkin chips in the oven
Most often, pumpkin chips are prepared in the oven. The recipe is quite simple and affordable.
- 100 gr. pumpkin pulp;
- 1 tablespoon vegetable oil;
- salt, paprika, paprika, ground nutmeg - to taste.
We clean the pumpkin from hard peel and seeds. Cut a rectangular block from the pumpkin so that it is convenient to chop. Using a vegetable peeler, cut the pumpkin into thin strips. Instead of a vegetable peeler, you can use a shredder. The thickness of the slices should be no more than 2 mm.
Mix salt and spices. Instead of the spices indicated in the recipe, you can use others that you prefer. We cover the baking sheet with parchment, we use high-quality parchment, since we will not grease it with oil. And the pumpkin should not stick to the leaf.
Take a slice of pumpkin, dip it in the spice mixture, shake off the excess and place it on a baking sheet. We lay it out so that the pumpkin strips do not touch each other, that is, with a small gap.
Advice! If you want to make the chips even healthier, you can omit the salt, leaving only the spices.
Now you need to sprinkle the pumpkin strips with a minimum amount of vegetable oil. To do this job, it is better to use a spray bottle, as there should be very little oil.
Place in the oven, which is preheated to 170 degrees, and dry for about half an hour. The exact time depends on the features of your oven. Therefore, we periodically come up and look at the condition of the pumpkin pieces. They should be dry and brittle. That is, when you try to bend the strip, it should break with a slight crunch. But you must not allow it to burn.
Carefully remove the finished chips from the parchment, prying them with a spatula, and place them in a suitable container without compacting them.
Preparation
Large photosSmall photos
In addition to fresh pumpkin, spices, oil, vegetable peeler, you will need baking paper. The sticky pumpkin pulp will stick to the unlined baking sheet. Do not grease the paper with oil (if only lightly); we are not preparing fried or baked pumpkin, but dry and brittle chips. Cut thick slices from a large piece and remove the hard shell/peel from each. Avoid those soft spots inside, close to the seeds in the fibers. The denser and harder the pulp, the more convenient it is to chop.
Now we take the peeled block in our hands and, gently pressing, we pass it with a vegetable peeler. You can probably do it with a regular knife, but then you’ll have to work hard. A shredder grater is suitable, especially if the gap width is adjusted and the cutting thickness is set to approximately 2 mm.
My seasoning set includes salt, ground paprika and nutmeg. Replace with your favorites. I mix by eye. Cover the baking sheet with a sheet of parchment. Dip the slices one at a time in the spices. I only covered one side. Then we shake it off and remove everything that didn’t stick. We lay out the seasoned chips-blanks in even rows so as to keep a small distance, without any overlap, spaciously.
Fill the entire pan. You see, I have very little salt and spices so that the pumpkin chips remain as non-harmful and natural as possible. To my taste, salt can be omitted altogether, sprinkled with ground spices, or left without additional flavors. These are best introduced into a child’s diet while adhering to proper nutrition.
The last step is to sprinkle with sunflower, olive or other refined vegetable oil. A minimum of vegetable fat is required. Place in a hot oven and dry for about half an hour at 170 degrees. I think a lot depends on the specific oven. Make sure to set an acceptable temperature. We do not dry, like tomatoes and plums. Those are meaty, juicy, and don’t dry out quickly. Our thinnest pumpkin slices are a different matter. They can burn out quickly. They should be transparent, dry along their entire length, not bendable or brittle. Feel free to open the door and check.
We separate the shriveled, dry slices from the paper. To prevent them from breaking, we pry them with a spatula or skewer. I must say, many fly off the baking sheet on their own. And those that are stuck do not cause any problems; they come off quickly. Transfer to a convenient container.
Help yourself. Homemade weightless pumpkin chips are ready for tasting.
This is interesting: Chiri - dried persimmon
How to make pumpkin chips in the oven?
To make a delicious appetizer, you first need to prepare the pumpkin for cooking. To do this, you should cut the vegetable into several equal parts, removing all the seeds stored in the core of the pulp. One piece will be used for making chips, the rest should be wrapped in cling film and stored in a cool place.
Taking a small piece, separate the pulp from the peel using a sharp, well-sharpened knife. Afterwards, cut the inside into thin slices. Shape - can be any.
After lining a baking sheet with parchment, arrange the seasoned or unleavened chips so that they do not touch each other. Don't forget to sprinkle the workpiece with olive or sesame oil.
Chips are cooked for 1.5 hours at a temperature of 90 degrees. More than half the time, the oven should be open. This technique will protect the product from burning, allowing you to prepare a snack without disrupting convection.
Pumpkin marshmallow at home: recipe
Pumpkin marshmallow is a wonderful dessert recipe. Pastila is a sweet from childhood filled with joy and happiness.
You don't have to put in a lot of effort to make marshmallows. Making pumpkin marshmallow is similar to making pumpkin marmalade.
Pumpkin marshmallow
Ingredients:
- pumpkin – 450 g
- sugar (or honey) - 150 g
- cinnamon, vanilla to taste
Preparation:
- Peel the pumpkin from seeds, remove all soft threads and peel
- Do the same with apples
- Cut apples and pumpkin into cubes, place on a baking sheet, bake until soft
- Blend the resulting soft products in a blender with spices and sugar.
- Place on a baking sheet in a thin layer, bake with the door ajar at the lowest temperature for several hours (3-9)
- After everything is cooked, remove from the oven, let cool, cut into long strips, roll them into rolls
Pumpkin chips in the microwave
Prepare the vegetable as in the case of the oven. Additional ingredients you will need are olive or sesame oil.
Place the pumpkin slices on a microwave plate and dry. You should start with high power and a time of 5 minutes. Turn over only when the snacks are visually dry on one side. If the power is too high, reduce it. The time should be gradually reduced. Once you are satisfied with the result, remove from the microwave.
Life hack for those who have metal grill stands included with their microwaves. Both tiers can be used. Place slices on the glass bottom. Place a stand on top and also place a pumpkin.
Important! Both stands must be oiled, otherwise the snacks will “stick” to their surface.
The advantage of this cooking method is speed. The difficulty lies in the fact that a smaller amount of product is placed on the dish, which means that the process of preparing snacks is delayed. It is also necessary to prepare a test batch to determine the exact residence time of the pumpkin and the temperature regime for each type of microwave oven.
Gastronomic solution to all problems
But I recently discovered the perfect recipe that we immediately fell in love with. Its name is pumpkin chips. Be careful, this dish is addictive! Why do we love this snack so much? She:
- can be both salty and sweet;
- prepares quickly;
- dietary, vegan;
- perfectly crispy.
These chips really aren't difficult to make at all, especially if you have a spiralizer (a special attachment for a food processor). But you can cope without it.
Pumpkin chips with coarse salt
Are you planning a beer party? Invite your friends to try pumpkin chips!
What will you need?
- pumpkin – 200-300 g;
- coarse salt – 2 tbsp;
- ground black pepper – ½ tsp;
- Refined sunflower oil – 1 tbsp.
Cooking process
- Peel the vegetable and remove the fibrous part with seeds. Cut the prepared piece as thin as possible. You should get small plates of 4-5 cm each. During the cooking process, the slices will significantly decrease in size.
- Brush with vegetable oil and sprinkle pepper on top. Instead of ground black pepper, you can use paprika or chili pepper.
- Place on a flat dish in one layer. Cook in the microwave oven for 3 minutes on one side and the same on the other. Set the power to maximum (no more than 800 W)
- After finishing the cooking process, sprinkle with coarse salt and serve immediately.
It is advisable to eat pumpkin chips freshly prepared while they are crispy and tasty. If everyone didn’t have time, it’s also not a problem. Dried vegetable slices should be stored in hermetically sealed jars.
In dietary nutrition, such vegetable snacks will be an excellent snack option. You can take them with you everywhere: to work, to school, or just for a walk. Try to cook one of the options, and you will be pleasantly surprised how simple and fast everything is.
Pumpkin chips
Category: Snacks
5 ingredients
Yes, pumpkin season has begun. While recently preparing pumpkin for pies, the very sight of chopping it gave me the idea to make chips. For the first time we tried both the baking method and the frying option.
So, cut the pumpkin pulp on a grater into grooved slices or plates, not too thin. Salt the slices and leave for half an hour. After this, drain the water and drain the pumpkin...
tags: pies homemade snacks pumpkin cheese
What to do with leftover pumpkin
Don't throw away the bulbous end of the pumpkin. Remove the seeds, chop them and fry them! Great for salads or as a side dish for dinner. Most often I make creamy soup from leftover pumpkin, my husband is delighted, and the children also like this delicacy. How to cook it?
Ingredients:
- pumpkin, cut into pieces;
- 600 ml vegetable or chicken broth;
- 100 ml cream or milk;
- 2 onions;
- olive oil.
Heat 2 tablespoons olive oil in a large saucepan, then prepare the finely chopped onion. Fry until translucent, about 3-6 minutes. Add the squash and continue cooking for 8-10 minutes, stirring occasionally, until it begins to soften and turn golden.
Pour broth into the pan, season with salt and pepper. Bring to a boil, then simmer for 10 minutes until the squash is very soft. Add cream and bring to a boil again. Puree the finished soup further in a blender to form a homogeneous mass.
To achieve a velvety consistency, you can strain the soup through a fine sieve. Good news! The soup can be easily frozen. I store the workpiece in an airtight container for 2-3 months.
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Recipe with lemon
Pumpkin chips with lemon are prepared using a different technology. This option tastes like candied fruits.
- 1 kg pumpkin;
- 200 gr. Sahara;
- 1 lemon;
- 10 ml rum or cognac (optional).
Cut the peeled pumpkin into thin slices. Place in a thick-walled pan in layers, sprinkling with sugar. Leave the pumpkin for 12 hours so that the pumpkin produces juice. Place the pan on the fire and heat the juice until hot, without letting it boil. Then let the pumpkin cool completely. We repeat the procedure with heating and cooling two more times.
Advice! This recipe can be used to make pumpkin orange chips. To do this, just replace the lemon with an orange.
Wash the lemon well and remove the zest with a fine grater. Then cut the juice in half and squeeze out the juice. After the last heating of the pumpkin, add lemon zest and juice to the hot mass, as well as a little cognac or rum if desired. Leave until cool.
Line a baking tray with baking paper. Place the pumpkin pieces on the parchment so that they do not touch each other. Cook at 200 degrees for 7-10 minutes. Take it out and let it cool. Then put it in the oven again at maximum temperature for five minutes, cool. Repeat this procedure until the pumpkin pieces are dry.
“A la chips” from pumpkin in a frying pan
This version of chips is not dried, but fried in a frying pan in oil. Not the healthiest, but very tasty dish. The number of products is arbitrary.
- peeled pumpkin;
- vegetable oil for frying;
- egg;
- flour;
- seasonings and spices to taste.
Peel the pumpkin and cut into thin slices. For slicing, it is better to use a special grater. We take two plates. In one we beat the egg with the addition of spices and salt, in the other we pour flour.
Heat vegetable oil in a frying pan. Dip the pumpkin pieces in egg and then in flour. Place in a frying pan with oil. You need to lay out the pieces so that they do not touch each other. Fry the pieces on both sides until crusty. Place on paper towels. Can be served both hot and cold.
Cooking in the microwave
You can cook pumpkin chips in the microwave. The quantity of products is determined according to desire and taste. Required:
- pumpkin;
- vegetable oil, sesame oil is especially recommended;
- salt, pepper and other spices as desired.
Peel the pumpkin and cut into thin slices. It is convenient to cut using special shredders. The pieces should be thin 2-3 mm. Lightly spray the pumpkin pieces with oil. Do not overdo it with oil; the pieces should not float in the oil. Sprinkle the pieces with salt and spices to your taste.
