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Baked Butternut Squash Chips

Baked Butternut Squash Chips

For me, most cooking falls into two categories: quick-and-easy versus food projects. Most of the time, we focus on the quick-and-easy (but still delicious and healthy!) recipes. But sometimes you just want to slow down, enjoy the process, and end up with a delicious and unique treat.

To us, food projects are things like homemade pasta or pickles – activities to pass the time on a weekend or evening with loved ones. These chips fall right into that category, and would be especially great for making with kids!

We picked up a few butternut squashes from the farmer’s market that happened to have the perfect long thin necks for making chips. Using a mandoline to cut the thin slices really speeds up the process, but a sharp knife will do just fine.

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The sweetness of the squash balances perfectly with a little bit of grated parmesan. These chips are a great treat, and if you hold yourself back, you can get a couple days worth of lunches out of a batch. Though, being baked and homemade, feel free to eat as many as you like!

Thanks to Homestead Growers for the butternut squash!

Baked Butternut Squash Chips
 
Note: This recipe uses only the necks of the squash, so you can reserve the base of the squash for a soup or salad.
by:
Makes: 4
What You Need
  • 2 butternut squashes with long necks
  • Parmesan cheese
  • Olive oil
  • Kosher salt
What To Do
  1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
  2. Cut the necks of the squashes off of the bases, and peel each neck. Using a sharp knife or mandoline, slice each squash into thin slices, about ⅛th of an inch thick.
  3. Drop the slices into the boiling water and boil for 2 minutes (this allows the squash to become crispy when baked). After 2 minutes, carefully drain and rinse the slices until they are cool to the touch. Pat the slices dry with a towel to remove excess water.
  4. Cover two baking sheets with parchment paper and place the slices on top, taking care that the slices do not touch. Brush the slices with a bit of olive oil, sprinkle with kosher salt, and top with finely grated Parmesan cheese.
  5. Bake the chips until crispy, about 15-20 minutes. Watch carefully and remove the chips once they turn brown and crispy – the timing for your oven may be shorter or longer. You may need to remove the chips in intervals, depending on the evenness of the slice thickness and oven heat. (Alternatively, you can microwave the chips; each batch takes about 10 minutes on high power.)
  6. Once cooled, store the chips in an airtight container for up to one week.
Notes
Adapted from SpicySaltySweet

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Comments 49

  1. Emilia

    These look delicious! I love butternut squash and the idea of turning them into chips sounds so fun. Definitely a great weekend food project :)

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  2. Suzanne Krowiak

    This look so good! I’m going to try this soon. I also love to make butternut squash ‘fries’. Peel and cut the squash into the shape of french fries, drizzle with olive oil, salt, and pepper, and bake at 400 degrees until browned and crisped to your liking. (can turn it up to 425 degrees at the end to crisp a little more.) So good. And the leftovers re-heat well in the toaster oven.

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  3. CulinarilyCourtney

    This is such an awesome idea–definitely pinning it! I didn’t realize that you could bake butternut squash and actually get it to crisp up like this. Thanks for sharing your recipe :)

  4. Em (Wine and Butter)

    These look amazing!! I love veggie chips but had never heard of making with butternut squash! Usually with squash I just split, bake and top with cheese – but maybe I should branch out a bit! LOVE squash so much!

  5. Brooke Goodyear

    Love these and the kids loved these! I made these twice using different type oils just to see the difference. I used Butter flavored Grapeseed oil the second time because it has so much higher of a cooking temp. Olive oil burns off once you start cooking it above around 170 degrees and it even let’s off cancerous smoke. Grapeseed oil can withstand up to 450 degrees. My chips turned out so more flavorful and crispy using the Grapeseed oil. Just a tip for any high tip cooking.

  6. Kitchen Ninja

    I am SO looking forward to trying these. I bet I could do these in the dehydrator as well (although they’d be slightly less crispy). Thanks for the great idea!

  7. Kristen

    When I’ve tried making veggie chips they usually turn rubbery in the middle and almost burned on the edges. So I’m going to try the par-boiling! do you think the boiling it will work with potatoes and turnips? That’s what’s in my fridge at the moment and I need to use them up!
    Thanks for the post!

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      Alex

      I have definitely seen people use this method for potato fries. I’m not sure about turnips — but it can’t hurt to try!

  8. Alison

    Help! I love this idea, but when I par-boiled they all fell apart. What am I doing wrong? Boil too long, to short, cutting to think or thin? I’d appreciate any tips!

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      Alex

      Oh no! I think that they probably got boiled to long. You just want to keep them in the water long enough to remove some starch — but not so much that they get mushy. Maybe they were too thin, also?

      I’m worried that different ages and varieties of butternut squash may require fine tuning. I know from the baking side that they all require lots of attention!

      Good luck – hope they work out for you!

  9. Ellen

    A mandolin is great but watch your fingers. I was making slices really fast and sliced the side of my thumb.

  10. Lindsay

    Oh my gosh these are SO good!! I cut mine a little thick so they took a really long time to bake but they will satisfy any chip craving and so much healthier! Thanks for the recipe!

  11. Julie

    I’ve tried making these twice, with the boiling and without, but I can’t get the squash and zucchini to get crispy. They are soft in the middle but start to burn on the outside, and I have to keep them in the oven for about an hour for this to happen. What could be wrong? I don’t think it’s my oven because I have no problems when cooking anything else. Thanks.

    1. Alex

      That’s weird! Sorry they didn’t work out. Did you pat them dry after the boil? The only other thing I can think of is that they might be too thick. I’m sorry! :(

  12. Gary

    Yum, Alex. Thanks so much for posting this amazing-looking chip recipe. Being on low carb, and wanting to stay thin, this will help. : ) Will try this weekend.

  13. Charity

    These are delicious! I made them to go along with our dinner. I had to cook them for a little longer than 20 minutes to get them crispy, but they were great! Definitely going to make again. =)

  14. aVASMOM

    I just made this with my daughter.. great (easy!) cooking project together!! I used a pesto w/ olive oil to brush on the chips instead of plain olvie oil.. delish!! I could not get the crispy-ness just right, some got burnt, others were still soft, but they tasted good jst the same!

    1. Sonja

      Great! Pesto olive oil sounds delicious. We did find that some chips took a bit longer than others; hopefully you got mostly crisp and not so many burnt :) Thanks for writing!

  15. Anonymous

    These are so good. thank you. It takes less than 10 min. in my microwave, so it’s best to keep an eye on them.

  16. Kuksu

    Lovely idea, thanks. I couldn’t get them to crisp despite trying boiled ones and non-boiled ones. I’ve found the best way to cook potato chips is 15 mins at 150°C, turn them and give them another 15 mins at 150°C and then 10 mins at 175°C (keeping an eye on them in case they’re ready sooner). So I’m going to try that way with your squash & parmesan chips idea. It stops the burnt flavours from coming in.

  17. Tiffany Merritt

    Looks so yummy! Wanted to let you know that I’m doing a round up of recipes that I can’t wait to try in the near future, and I’d like to include this one. I will be listing the name of your recipe, linked back to your site, as well as your site name. A photo will bein a collage format only, so that your picture cannot be “swiped” from my site. And there will be no information about the ingredients or recipe steps so that readers must come visit you if they want to know how to make it! This will go live on the 13th; please do let me know if you don’t want me to link to you for some reason. I hope it brings you a lot of traffic!

  18. Samantha

    Just made them. Need to tweek to your own standards. Had the same issues others had. Think next time I will fry :/

  19. Carrie

    Can you recommend a dip to make to go with them. I want to take them as an appetizer to Thanksgiving get together.

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  20. linda

    I have a question you may be able to answer for me that has absolutely NOTHING to do with this recipe. At Christmas, I decided to make a vegetarian version of a salad recipe I used to make before several of us were vegetarian. It calls for Jell-O. Since Jell-O is not vegetarian, I purchased a product that is supposed to be a vegetarian substitute for the gelatin. Well, it did NOT set up very well. The salad was a bust! Is there a vegetarian version for gelatin that will ACT like Jell-O? Thanks!!

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