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Butternut Squash Chips
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.
Servings 4 servings
Calories 219kcal
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.
Video
Nutrition
Serving: 1g | Calories: 219kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 537mg | Potassium: 685mg | Fiber: 4g | Sugar: 5g | Vitamin A: 20003IU | Vitamin C: 39mg | Calcium: 106mg | Iron: 1mg