These 6-Ingredient Pumpkin Crisps with a Spicy Barbecue Dip are se the perfect snack if you ask me! They have that crunchy exterior and smooth, velvety bite from the pumpkin on the inside. These can be easily made oil-free (baking/air-frying) and gluten free (substituting a few ingredients).
These are great as finger food and snacking!
THE INSPIRATION FOR THESE PUMPKIN CRISPS
These are actually inspired by my tofu katsu recipe! I love the crispy exterior and the velvety rich bite from the pumpkin. You get that amazing texture combo with every bite.
I also tried pumpkin cooked to a crisp at a local vegan restaurant and wanted to create something similar here at home.
BARBECUE DIP
The dip is a really easy homemade barbecue sauce you can make from scratch with really basic ingredients! You can of course use any other sauce/dip of your choice. It’s totally up to your preference!
PUMPKIN OR SWEET POTATO
You can also do this with some sweet potato, but I made mine with pumpkin since I had a large one sitting at home.
Of course using sweet potato will make these sweet potato crisps instead of pumpkin crisps!
THE PUMPKIN CRISPS INGREDIENTS
- raw pumpkin, sliced 1/2-inch thick rectangles (or other shape)
- Neutral oil for frying
Batter
- all purpose flour
- baking powder
- salt
- Room temperature water
Coating
- Japanese bread crumbs or other breadcrumbs of choice
See the full recipe below!
PREPARE THE PUMPKIN
BAKING OPTION
The ones photographed are fried but you can also opt to bake or air-fry them. See steps in the recipe card below for a baking option! 🙂
If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂
Get the full recipes below! Hope you enjoy these pumpkin crisps!
OTHER VEGAN RECIPES YOU MIGHT LOVE:
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
- Crispy Wontons
- Vegetable Dumplings
- Baked Teriyaki Cauliflower Balls
6-Ingredient Pumpkin Crisps with Barbecue Dip
Ingredients
Pumpkin Crisps
- 250 g raw pumpkin sliced 1/2-inch thick rectangles (or other shape)
- Neutral oil for frying
Batter
- 1/4 cup + 1 tbsp all purpose flour (or sub with any other flour or GF flour if needed)
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup room temperature water or more if needed
Coating
- 1 cup Japanese bread crumbs or panko breadcrumbs plus more as needed (sub with GF bread crumbs if needed)
Spicy Barbecue Dip (Makes around 1/2 cup)
- 1/3 cup water
- 1 tbsp soy sauce or more to taste
- 1 1/2 tbsp tomato paste
- 1 1/2 tbsp maple syrup or more depending on desired sweetness (feel free to sub with other liquid sweetener)
- 1 tsp apple cider or distilled white vinegar
- 2 tsp sriracha or other hot sauce adjust according to desired spice
Cornstarch Slurry
- 1 tbsp cornstarch
- 2 tbsp room temperature water
Instructions
Pumpkin Crisps
- Slice pumpkin into at most 1/2-inch thick pieces or in a size/shape of your choice.
- Mix all the batter ingredients until smooth. If the batter is too thick, feel free to add 1-2 tbsp more water.
- Prepare breadcrumbs by placing in a plate or other container.
- Dip each piece of pumpkin into the batter then coat in breadcrumbs. Repeat for the rest of the pieces.
- See the baking option below.If frying, heat a pan with some oil. Once hot, place the pumpkin and fry for a few minutes on each side until golden brown and crisp. Drain from excess oil. Enjoy with some spicy barbecue dip or your favourite sauce!See the barbecue dip steps below.
Baking Option
- Preheat your oven to 350F/180C.
- Place the coated pumpkin on a lined baking tray. Generously spray with some oil and allow to bake for 35-40 minutes or until golden brown and crisp. Flip halfway through cooking.
Barbecue Dip
- Place all the sauce ingredients in a saucepan. Leave to simmer over medium heat. Mix well.
- In a small bowl, mix together the corn starch and water to create a slurry.
- Once it boils, lower the heat and then add in the cornstarch slurry. Continue to mix until the sauce thickens. Feel free to adjust seasonings based on desired taste. Turn off the heat.
- Storage: Let cool then transfer to an air-tight container. This sauce can be kept in the refrigerator for up to 1 month.
Notes
Storing the dip:
Let the dip cool then transfer to an air-tight container. This sauce can be kept in the refrigerator for up to 1 month.Reheating the pumpkin crisps
Though these are best enjoyed when freshly cooked and hot, you can store the leftovers in the refrigerator and reheat in the oven until crisp.NUTRITIONAL INFO
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