Zucchini Chips: This makes them extra crunchy

Are homemade chips never as crunchy as store-bought? If you don’t know how to do it right, it might. Crispy fun is guaranteed with this recipe for pumpkin chips.

It is really not difficult to prepare. First you need: a pumpkin, of course. The amount of pulp needed depends on the amount of chips you want to make. The information in our recipe is enough for about one or two bowls of cereal. If you’re hosting a party and want to feed a lot of hungry mouths, multiply the ingredients accordingly.

You can change the taste of the chips as you like. Choose the herbs and spices you especially like and clean the pumpkin slices with them. Just season them with salt. Minimalist, etc. But how do you say it sometimes? The more, the merrier. You can also really let off steam with rosemary and thyme, add a spicy note with chili or take things Mediterranean. Try different possibilities and combinations. After all, pumpkin season will be with us for a while.

And that’s a good thing, because not only pumpkin chips, but also delicacies such as pumpkin bruschetta, spicy Hokkaido soup or pumpkin butter are waiting to be made. But the list is longer:

And this is far from it. If you’re feeling pumpkin cravings, check out our recipe collection. If you want to learn more about pumpkins and their properties, we recommend that you take a look at our cooking school. EAT CLUBBER Felix told you that there, for example, you can eat pumpkin raw. What do you think?

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Top view of zucchini chips with rosemary in a bowl, with garlic and lemon wedges on the side.


Zucchini Chips: This recipe makes them extra crunchy


A delicious snack for the evening of the series


  1. Preheat the oven to 180 degrees fan. Cut the pumpkin flesh into thin slices, better planned.

  2. Toss the pumpkin slices with oil and some lemon juice (optional) and season with seasonings as desired. Then put it on a baking sheet covered with parchment paper so that it does not overlap and bake for 5-10 minutes.

  3. Reduce the heat to 140 degrees and continue to cook the chips for about 30 minutes. Either stick a wooden spoon in the oven door or open the oven door regularly to let the steam escape and the chips to dry. Turn occasionally to prevent the chips from sticking to the parchment paper.

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