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Baked Butternut Squash Chips


  • Author: a Couple Cooks
  • 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!


Ingredients

Scale
  • 2 butternut squashes with long necks
  • Parmesan cheese
  • Olive oil
  • Kosher salt

Instructions

  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 1/8th 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.
  • Category: Snack
  • Method: Baked
  • Cuisine: American

Keywords: squash chips, butternut squash chips