Snack On This! Pumpkin Chips Recipe


Get rid of those processed potato chips and make something a bit more real!

Walking down the potato chip aisle of a grocery store might remind you of the walls of a bounce house. So many different colors of pillow-like pouches, just ready to be pounced on. Unfortunately, much like a bounce house, the repercussions of ingesting bag after bag of chips (or bouncing a little too hard in the air-filled house) could be rather damaging to your health.

Those store-bought potato chips are utterly addicting and convenient, yet that is the problem because all they are comprised off is processed (GMO-laced) corn, potatoes or other dehydrated vegetables along with a lot of additives you most likely cannot even pronounce.

Shunning chips might sound worse than getting a root canal, but not to worry because you don’t actually have to. However, there is a catch. Why not make your own chips? Dehydrating your own fruits and vegetables makes the perfect crunchy snack, and the best part is that you know exactly what ingredients you will be eating.

The thought of dehydrating foods might have you envisioning laying strips of produce on hot rocks outside. While that is one tactic to achieve dehydrated food, there are many other ways to do so and, no, you do not need to buy an expensive contraption!

Check out this recipe for Chipkins, or Pumpkin Chips (below) and see how you can utilize your oven to perfect the perfect chip!

Pumpkin Chips Recipe


  • 1 small sugar pumpkin
  • Coconut or olive oil (Spray works fine as well)
  • 2 – 3 tbs pumpkin pie spice or cinnamon or any herb/spice you’re craving
  • Pumpkin seeds *optional
  • Stevia *optional


  1. Preheat your oven to 140 degrees while you chop your pumpkin into slices.
  2. Spread sliced pumpkin on sheet (lined with tin foil for easy clean up), spray or massage with olive oil (or coconut oil), sprinkle with seasonings of choice and “dehydrate” for roughly six hours.
  3. Shove an oven mitt or kitchen towel between the oven door and the oven, to prop open the oven door a bit to help the moisture evaporate. (Do this only if you oven doesn’t have the functionality of propping itself open by itself).
  4. Check pumpkin every hour and mix so as to redistribute.
  5. After six hours, let cool and then enjoy!