Crisp Butternut Squash Chips
Gone are the days of Sweet Potato fries, they have been swiftly replaced with Butternut squash, my new favourite vegetable. Both orange vegetables take on a rich, almost sweet flavour when cooked which makes them a perfect option for chips. But cup for cup, Butternut Squash is half the calories and carbohydrates of Sweet Potatoes, which means happy days for all you eternal snackers.
That’s all good but are they crispy? Yes, quickly boiling the chips for a few minutes before baking ensures that they come out crisp and not flimsy or soggy.
These chips are highly addictive and are perfect served on their own, with a dip or as a side dish. Happy snacking!
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Crisp Butternut Squash Chips
Ingredients
- 1 butternut squash
- 3 tbsp olive oil
- 2 tsp fresh thyme
- 1 tsp salt flakes
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Fill a large frying pan 3/4 of the way with water and place on the stove on high heat
- Halve, scoop out the seeds and peel the butternut squash. I find the neck of the squash much easier to work with as it makes nice half circle chips whereas the lower half makes thin strips, so depending on how many chips you want to make you may choose to just use the neck of the squash.
- Thinly cut the butternut squash into 1/8th of an inch slices. Try to make them all the same thickness so they cook evenly
- Once the water is boiling, place half of the the slices in the boiling water and let cook for 2 minutes.
- After 2 minutes, remove from the water using a slotted spoon and place on paper towel. Cook the remaining slices.
- Using paper towel, pat the squash dry and place on a parchment paper lined baking tray.
- Brush each slice with olive oil and sprinkle with the fresh thyme and salt.
- Place in the oven and bake for 20 minutes. After 15 minutes you may want to flip some of the chips to ensure they cook evenly. Keep an eye on them as some of the chips may begin to burn quicker then others.
- Remove from the oven and serve immediately. Enjoy!
I had great expectations but was disappointed in these. They didn’t turn out as crispy as I anticipated and I had to up the oven temp to 425 for an additional 15 minutes. I used a mandolin to slice so the slices were uniform and correct size. Will stick with Sweet Potato chips.
Same here – very disappointed that they didnt come out crisp even at 425. Followed the instructions to the letter….until they had baked for over 30 mins
How lm are these good for
Can you save some for later or make extra for later
You can slice the butternut squash, cook the slices in the boiling water and then store them between paper towels for a few hours or potentially overnight in the fridge before baking in the oven later.
Do you brush both sides with olive oil or just the tops?
Hi Tony, you don’t have to brush both sides but it may help them crisp up more.
These look excellent, what a great idea!
Those look fab! Can’t wait to try them
Thanks! If you make them I would love to hear how it goes!
do you have an instagram account so i can tag a picture?
I’ve just set up an instagram account where i’m slowly working on posting all of the photos from the blog. You can find me @everylastbite1
awesome thanks
They look so evenly thin and crisp! Love it!
Thanks Angie! They are honestly a lot like potato chips (minus all of the excess calories 🙂 )
Beautiful photos and interesting recipe! 🙂