Butternut Squash Chips

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


  1. Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil.
  2. 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.
  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 sea salt & pepper, and herbs of choice.
  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.
  6. 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!