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.
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!Print
Note: This recipe uses only the necks of the squash, so you can reserve the base of the squash for a soup or salad.
- 2 butternut squashes with long necks
- Parmesan cheese
- Olive oil
- Kosher salt
- 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.
Adapted from SpicySaltySweet