Now is the time to take advantage of butternut squash, everyone’s favorite Fall vegetable, thanks to its smooth surface, rich flavor & versatility. This is a recipe for when you just want to slow down, enjoy the process, and end up with an enjoyable unique treat. These crispy baked butternut squash chips are a crunchy, delicious snack that is both savory and naturally sweet.
Butternut Squash Chips, Choose a butternut squash from the market with a long thin neck for making these chips.The sweetness of the butternut squash pairs beautifully with fragrant rosemary, sage, thyme, or oregano and a little sprinkle of sea salt & freshly cracked pepper. The end result is a healthy chip you can feel good about snacking on. Irresistibly Good!
- 1 small skinny butternut squash
- 2 sprigs fresh rosemary, chopped (or herbs of choice)
- sea salt & fresh cracked pepper
- extra virgin olive oil
- Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil.
- Cut the neck of squash off the base & peel. Using a sharp knife or mandoline, slice squash into thin slices, about 1/8 th of an inch thick. Save the rest of squash, including the seeds, for baking & roasting later.
- 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 sea salt & pepper, and herbs of choice.
- 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.
- Once cooled, store the chips in an airtight container for up to one week.
Butternut squash have a hard, light-tan rind and a golden orange flesh. They range in size from 6 to 12 inches long and weigh between 2 and 5 pounds; choose one that feels heavy for its size. The skin should be smooth and uniform in color with a matte surface.This hardy squash can be kept for up to three months in a cool, dry place. Do not refrigerate.
Using a mandoline for this recipe to cut thin slices really speeds up the process, but a sharp knife will do just fine. Either way, be careful!