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Ready in 30 minutes, these baked butternut squash chips are delightfully crunchy. The sweet squash pairs nicely with salty Parmesan and is a great snack!
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 an evening with loved ones. These butternut squash 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.
How to make butternut squash chips
As I just mentioned, making these butternut squash chips is infinitely easier when you have squashes with long necks. This recipe uses just the necks, so really try and find the perfect squash for this recipe! To make butternut squash chips, you’ll first need to cut the neck of the squash off (save the rest for another recipe!) and then peel it. Then, you need to slice the squash very thinly using a mandoline. If you don’t have a mandoline, a sharp butcher’s knife will work—just be careful!
Once sliced, drop the squash slices into boiling water for a few minutes. This cooks the squash slightly and helps it crisp up more in the oven. Drain and rinse the slices, then pat dry and lay out on a parchment paper-lined baking tray. Brush each squash slice with some olive oil, and then sprinkle with kosher salt and Parmesan cheese. Once topped with cheese, the squash is ready to bake! Baking times may vary depending on your oven, so watch your first batch of squash chips like a hawk. Once the chips have browned, they’re ready to come out of the oven.
The sweetness of the squash balances perfectly with a little bit of grated Parmesan. These butternut squash 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!
Looking for more butternut squash recipes?
Here are some of our favorite butternut squash recipes on A Couple Cooks:
- Creamy Butternut Squash Risotto
- Butternut Squash Pasta
- Cozy Curried Butternut Squash Soup
- Easy Instant Pot Butternut Squash Soup
- Roasted Butternut Squash
- Healthy Butternut Squash Recipe
- Healthy Butternut Squash Lentil Soup
- Vegan Butternut Squash Soup
- Butternut Squash Mac and Cheese
- Easy Butternut Squash Soup
This butternut squash chips recipe is…
Vegetarian and gluten-free.
Print
Baked Butternut Squash Chips
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Description
Ready in 30 minutes, these baked butternut squash chips are delightfully crunchy. The sweet squash pairs nicely with salty Parmesan and is a great snack!
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
- 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 1/8th of an inch thick.
- 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.
- 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.
- 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.)
- Once cooled, store the chips in an airtight container for up to one week.
- Category: Snack
- Method: Baked
- Cuisine: American
Keywords: squash chips, butternut squash chips
These look delicious! I love butternut squash and the idea of turning them into chips sounds so fun. Definitely a great weekend food project :)
Thanks! The butternut squash flavor really comes through in the chips – they are quite unique!
Sooo yummy!! Love this idea!
LOVE this idea! Butternut squash is a favorite veggie of mine, and enjoying it in crunchy chip form sounds fantastic.
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.
Those sound good to! Do they get crisp all the way through?
These butternut squash chips look very tasty. Next time I make butternut squash (which will be soon), I’m using this recipe!
I made roasted butternut squash last night, but always find myself wrestling with it to cut it up. I think I need a mandolin!
They are pretty fun! We don’t use it every day, but when we do it is SO worth it.
These look AMAZING! The perfect crispy snack! And topped with freshly grated Parmesan! PERFECT. Thanks for sharing such a great recipe!
Happy Wednesday!
Cheers,
Christi
These look fantastic! I don’t know why I’ve never thought to bake squash chips before – brilliant.
How fun! I love that you tossed a lil Parm in there. Awesome!
This is SUCH an awesome idea! They look delicious, especially with Parmesan over top. Can’t wait to get a butternut squash to try this out :D