Pumpkin fries from the oven

Ingredients

• 1 smallpumpkin
• 1 tablespoonolive oil
• to tastesalt and pepper
• 1 teaspoonground cumin
• 1 teaspoonpaprika
• 1 pinchcayenne pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C.

2. 2

   Cut the pumpkin

   Wash the pumpkin. Leaving the skin on is optional. Cut it into thin slices, then into fries; thinner pieces will turn out crispier.

3. 3

   Season the fries

   Line a baking sheet with parchment paper or a baking mat and arrange the pumpkin fries on it. Drizzle with the olive oil, add the salt, pepper, cumin, paprika and cayenne, then toss to coat.

4. 4

   Bake and serve

   Bake for about 30–40 minutes, until the fries are nicely crispy. Serve on a deep or flat plate, with homemade mayonnaise, a simple salad or a homemade burger.

What are pumpkin fries?

Pumpkin fries are long, thin pieces of pumpkin roasted in the oven in the style of chips or fries. This Dutch-inspired version swaps the usual potato for pumpkin and uses cumin, paprika and cayenne for a savoury, gently spicy coating.

The method is simple: cut the pumpkin thinly, coat it with oil and spices, then roast until crisp at the edges. They make an easy side for a burger or salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 3g protein, 22g carbs, 7g fat.

The pumpkin provides most of the carbohydrates, while the olive oil supplies most of the fat; the recipe contains no major source of protein. For a more balanced plate, serve the fries with a protein-rich burger filling and a simple salad.

Choosing and cutting the pumpkin

Pumpkin: Choose a small pumpkin that is firm and easy to handle. The recipe allows you to leave the skin on, which saves peeling; wash it well first.

Cutting: Aim for fries of similar thickness so they cook at a similar rate. Thin pieces are more likely to crisp than thick wedges.

Getting an even coating

Oil: Drizzle the olive oil over the fries on the lined baking sheet, then toss them with the seasonings. This helps distribute the spices and gives the pumpkin a chance to brown.

Spices: Cumin and paprika bring the main savoury flavour, while a pinch of cayenne adds heat. Use the salt and pepper to taste.

Roasting for crisp edges

Temperature: Roast at 200°C for about 30–40 minutes. The recipe gives a time range because the thickness of the fries and the pumpkin itself can affect how quickly they cook.

Doneness: Look for fries that are cooked through and nicely crisp. Check them towards the end of the baking time, as thinner pieces may finish earlier.

Serving the fries

With a dip: The recipe suggests homemade mayonnaise alongside the fries. Serve it separately so the fries stay crisp until dipped.

As a meal: Pair them with a simple salad for a lighter plate, or serve them alongside a homemade burger. The recipe makes two servings.

Why line the baking sheet?

Lining the sheet with parchment paper or a baking mat helps prevent the pumpkin from sticking as it roasts. It also makes it easier to turn out the fries when they are ready.

Arrange the fries on the lined sheet before adding the oil and spices, then toss them there as directed. Keep them in a single layer for more even roasting.

Recipe notes & tips

• Cut the fries to a similar thickness so they roast more evenly.
• Leave the skin on if you prefer to skip peeling, but wash the pumpkin first.
• Toss the fries thoroughly so the oil and spices coat them all over.
• Start checking the fries towards the end of the 30–40-minute baking time.
• Serve the mayonnaise on the side to keep the fries crisp.

Variations

• More heat: Add a little extra cayenne to the seasoning.
• Milder spice: Leave out the cayenne and keep the cumin and paprika.
• Smoky paprika: Use smoked paprika in place of regular paprika.
• Extra cumin: Increase the cumin slightly for a more pronounced earthy flavour.
• Salad plate: Serve the fries with a simple salad for a lighter meal.

Common mistakes to avoid

• Uneven cuts: Fries of very different thicknesses finish at different times; cut them as evenly as you can.
• Thick fries: Thick pieces are less likely to crisp; slice the pumpkin thinly as directed.
• Missed seasoning: Add the oil and spices to the fries before baking, then toss them to coat.
• Skipping the lining: Pumpkin can stick to the sheet; use parchment paper or a baking mat.
• Relying only on the timer: Check for crispness near the end of baking, since thickness affects cooking time.

How to store

Cool any leftovers and store them in an airtight container in the fridge for up to 3 days. Reheat in the oven until hot; they may be softer than when freshly baked.

Frequently asked questions