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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

Adapted from SpicySaltySweet

Note: This recipe uses only the necks of the squash, so reserve the base of the squash for a soup or salad!

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. Peel each neck and slice it into thin slices, about 1/8th of an inch thick.

Drop the slices into the boiling water and boil for 2 minutes (this allows the squash to get crispy when baked). After 2 minutes, carefully drain and rinse under the faucet until the slices are cool to the touch. Pat the slices with a towel to remove excess water.

4  Cover two baking sheets with parchment paper, and top them with slices. Be careful that the slices do not touch. Brush with a bit of olive oil, sprinkle on a little kosher salt, and top with finely grated Parmesan cheese.

5  This is the tricky part – bake the chips until crispy, for about 15-20 minutes. Make sure to keep an eye on them and remove them when they turn brown and crispy – the timing for your oven may be shorter or longer! We had to remove them in intervals, since our oven is a bit uneven.

Enjoy! Once cooled, store in an airtight container for up to one week.

Note: You can also microwave the chips; each batch takes about 10 minutes on high power.

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AlexBaked Butternut Squash Chips

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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