Pumpkin Chips Recipe

Posted by
Rate It!
Pumpkin Chips
Add your photo!


  • 4 lbs pie pumpkin (about 4 small)
  • 5 cups sugar
  • 2 cinnamon sticks
  • 1 piece star anise


  1. Cut the pumpkins in half and scrape out the seeds and stringy mess. Use a vegetable peeler to peel them, then cut each half into 4 pieces and cut them crosswise into1/16-inch-thick slices. Layer in a wide, 6 to 8 quart preserving pan with the sugar, cinnamon and star anise.
  2. Cut the lemons in half and squeeze the juice through a sieve over the pumpkin mixture; reserve the lemon hulls. Toss to combine, then cover and refrigerate for 8 hours, or overnight.
  3. Use a sharp knife or spoon to scrape the membranes and flesh out of the lemon hulls, then cut the rinds into thin slices. Put in a small saucepan and cover with cold water. Bring to a boil, cook for five minutes, then drain. Repeat the boiling and the draining 2 more times, then stir the lemon rinds into the pumpkin mixture.
  4. Bring to a boil over high heat, then lower the heat and simmer briskly until the pumpkin slices are evenly translucent, about 1 hour and 15 minutes.
  5. PREPARE FOR WATER-BATH CANNING: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
  6. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
  7. Ladle the hot pumpkin and syrup into the jars, leaving 1/4-inch headspace at the top.Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so it's just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least one inch.Bring to a boil, and boil for 10 minutes to process. Remove jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pressed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 720.25 Kcal (3016 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 632.01mg 26%
Potassium 499.26mg 11%
Total Carbs 183.83g 61%
Sugars 99.74g 399%
Dietary Fiber 25.93g 104%
Protein 3.6g 7%
Vitamin C 42.8mg 71%
Iron 3.6mg 20%
Calcium 127.9mg 13%
Amount Per 100 g
Calories 156.46 Kcal (655 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 137.29mg 26%
Potassium 108.46mg 11%
Total Carbs 39.93g 61%
Sugars 21.67g 399%
Dietary Fiber 5.63g 104%
Protein 0.78g 7%
Vitamin C 9.3mg 71%
Iron 0.8mg 20%
Calcium 27.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 13.6
  • 18

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top