Baked butternut squash chips are my go-to snack when I'm craving something crunchy and satisfying during the fall season. They strike a lovely balance between a flavorful treat and a health-conscious choice, while satisfying all my chip cravings.
The best part is, making these chips at home is BEYOND simple, and the end result is a tray of beautifully golden, lightly crisped squash slivers that I can hardly wait to dip into my favorite sauce or hummus. They're an instant favorite with adults and kids alike - my kids can't get enough of their sweet taste and crunchy texture!
I love that this veggie-packed option delivers a punch of nutrients with every bite. Butternut squash is a powerhouse of vitamins and fiber that also tastes sweet and delicious. These squash chips are a recipe I can feel good about making, serving to my family and eating myself!
Don't get me wrong, we're big fans of store-bought sweet potato chips (those Terra chips are addictive!), but when I make these in my own kitchen, I control the seasoning – a sprinkle of sea salt, a touch of smoked paprika, or even a dusting of Parmesan cheese personalizes them to my mood and weekly meal plan.
I'm always amazed at how roasting butternut squash in thin, chip-like slices transforms them into a snack that’s as addictive as it is wholesome. Try this recipe today and you'll become instant fans of this easy side dish!
Ingredients
To craft these tasty butternut squash chips, you'll need the following:
- Butternut squash: The star of the dish, providing a sweet, nutty flavor. You can also use a sweet potato.
- Olive oil: This will help to crisp up the chips and add a subtle, fruity touch. Choose a fruitier oil rather than a spicy one.
- Sea salt: we're going to use two kinds of salt, for max flavor and coverage. Regular sea salt will be used as seasoning before baking, while flaky sea salt will be added post-baking for an extra crunch.
- Black pepper: To add a bit of spicy warmth to the chips.
- Smoked paprika: This gives a lovely smoky depth of flavor and is truly my favorite part of these vegetable chips!
If you're like me and love a good dip, mix up this optional creamy accompaniment:
- Mayonnaise and Greek yogurt: This combo creates a rich and tangy base.
- Chopped fresh herbs: Add a burst of freshness to your dipping experience.
- Sriracha: optional, but adds a nice spicy contrast to the sweet chips.
Step-By-Step Process
When I make baked butternut squash chips, I start by preheating my oven, setting it to a warm 375°F. Spread a baking sheet with parchment paper.
Then, I take a medium-sized butternut squash and carefully slice it into thin rounds, roughly ⅛ inch thick—I find this thickness perfect for achieving a nice crispiness. If I want a cleaner chip, I'll remove the skin, but it's not a must (the skin of winter squash is perfectly edible!).
I lay out the squash slices on a baking sheet, avoiding any overlapping which might lead to uneven cooking and not crispy butternut squash chips. Each slice gets a loving brush of olive oil, ensuring they have that delectable crisp.
Now, for a dash of flavor, I sprinkle the slices with a blend of salts and spices—sea salt for that briny bite, black pepper for a touch of heat, and smoked paprika for a gentle, smoky whisper. This combination always seems to complement the natural sweetness of the squash.
Transfer the sheet into the preheated oven. After the first 20 minutes, I flip them to ensure I get that golden brown crisp on both sides. I keep a keen eye on them, letting them bake for another 10 minutes until they're just right—crispy and lightly golden.
Once out of the oven, I let the chips cool on the baking sheet; this little rest makes them even crisper. A final touch of sea salt to taste, and they're ready to serve. And if I'm feeling fancy, I'll whisk together a creamy dip with mayonnaise, Greek yogurt, some freshly chopped herbs, and Sriracha to complement the sweetness of the chips.
Storage
When I make baked butternut squash chips, ensuring they stay crisp and enjoyable is my top priority. Here's how you should store them to maintain their crunchiness.
For short-term storage, let the chips cool completely to avoid moisture build-up. Then store them in an airtight container or zip-seal bag in a cool, dry place away from direct sunlight. If they begin to soften, popping them in the oven for a few minutes can help them regain their crunch.
For best flavor, enjoy these butternut squash chips within a week. If they last that long, I check for any signs of moisture and refresh them in the oven at a low temperature if needed. I've found that keeping the container sealed and only opening it when I'm ready to snack helps preserve their texture and taste.
If you're looking for long-term storage, this isn't the recipe for you. Freezing these chips is not recommended as it affects the texture. They taste better when fresh, so instead, make smaller batches.
Variations
In my kitchen experiments, I've found that changing up the cooking method can bring out a whole new dimension in our favorite snacks. Let's explore how an air fryer can add a delightful twist to butternut squash chips.
Air Fryer Butternut Squash Chips
Switching the baking sheet for an air fryer basket is my favorite way to add extra crunch to butternut squash chips. You'll be amazed at how the rapid air technology not only speeds up the cooking time but also provides an even crispier texture! Just be sure to cut the squash uniformly thin for the best results, and don't forget to toss them with a touch of oil and your favorite seasonings before air frying at a lower temperature, like 350°F, to avoid burning. Keep an eye on them, as they can become perfectly crisp in as little as 10 minutes!
Top Tips
When I make baked butternut squash chips, I like to keep these tips in mind to ensure they come out perfectly crispy:
Slice Thinly: I use a mandoline slicer for even, ultra-thin slices which helps them become crispier. The slices should be almost transparent.
Season Well: Be generous with seasonings. I opt for a mix of salt, pepper, and a dash of garlic powder or paprika for an extra kick.
Don't Overlap: On the baking tray, I ensure slices are in a single layer so they don't steam and become soggy.
Low and Slow: They turn out best when baked at a low temperature, to dehydrate the chips without burning them.
Frequently Asked Questions
I know you've got questions about baking butternut squash chips, and I'm here with the answers to make your snack game strong!
To get that perfect crunch, slice butternut squash very thin and bake at a lower temperature. It may be tempting to blast it up, but it'll result in burnt edges! It's crucial to flip the chips halfway through and watch them closely to avoid burning.
Rosemary, garlic powder and parmesan make a delightful pairing with the sweet flavor of squash. For a simple route, just olive oil, salt, and pepper do wonders.
Yes, you can lay the squash slices in a single layer in a dehydrator and let them dry out over several hours until they're crispy. This method locks in a great texture.
I opt for a light mist of olive oil and my choice of herbs to keep the calories down without sacrificing flavor.
I like to use a mandolin slicer to ensure uniform, thin slices which help the chips bake evenly.
I store my chips in an airtight container after completely cooling to keep them nice and crisp. Avoid humid areas and refrigeration.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Butternut Squash Chips
Ingredients
- 1 medium Butternut squash
- 1 tablespoon Olive oil
- ½ teaspoon Sea salt
- ¼ teaspoon Flaky sea salt
- ¼ teaspoon Black pepper
- ¼ teaspoon Smoked paprika
Optional Dip:
- ¼ cup Mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon Chopped fresh herbs
Instructions
- Preheat oven to 375°F.
- Cut butternut squash into ⅛-inch thick slices. Remove skins if desired.
- Rub 1 tablespoon olive oil on slices to coat. Place on baking sheet without overlapping.
- Season slices with ½ teaspoon sea salt, ¼ teaspoon flaky sea salt, ¼ teaspoon black pepper, and ¼ teaspoon smoked paprika.
- Bake for 20-25 minutes, flipping the slices after 20 minutes. Rotate the sheet to ensure even baking.
- Check on the chips. If they're not crispy yet, continue baking until slices are crispy and lightly browned, about 10 more minutes.
- Remove from oven and allow to cool on baking sheet for 5 minutes. Transfer to a cooling rack for another 5-10 minutes.
- Sprinkle cooled chips lightly with additional sea salt.
- Serve with optional dip of ¼ cup mayonnaise, ¼ cup Greek yogurt, and 1 tablespoon chopped fresh herbs mixed together.
Nancie says
I've had a couple of great creamy dip recipes saved for ages now and I just couldn't find a homemade chip recipe that looked healthy and also doable. I made these squash chips recently and they were lovely! Perfect vehicle for my dips.
Hanna Long says
I have always made sweet potato chips but never squash chips, well they were delicious! Love the addition of smoky paprika in this recipe !
Margo says
We have a few butternut squashes on hand from our food box and these chips were such an amazing way to use them up! Great for nights when you're just munchy.
Leslie says
I think these butternut squash chips are my family's new snack favorite. This was easy to make plus it's healthier than chips in bags loaded with too much salt and calories. Because I'm the only spice lover in the household, I added cayenne and chili powder. Love the sweetness of the squash, the saltiness and spice combined all together!
Devin says
These turned out so much better than I expected. My husband brought home some squash that a co-worker gave him and I had no idea what to do with it. I found your recipe and thought it sounded delicious! So true! They turned out great. A healthy snack that I will definitely make again and again!