These Baked Butternut Squash Chips are ready in 30 minutes and deliciously crunchy. Sweet pumpkin pairs well with salty parmesan cheese and makes a great snack!
To me, most kitchens fall into two categories: quick and easy projects versus food projects. Most of the time we focus on quick and easy (yet tasty and healthy!) recipes. But sometimes you just want to slow down, enjoy the process, and end up enjoying a delicious, unique treat.
For us, cooking projects are things like homemade pasta or pickles – activities to while away the time on a weekend or a night out with loved ones. These butternut squash chips fall into that category and are especially great for kids! We bought a butternut squash from the farmer’s market that had long, thin necks that were perfect for making french fries.
How to make butternut squash chips
As I just mentioned, making these butternut squash chips is infinitely easier when you have a long-necked squash. This recipe uses only the necks, so really try to find the perfect squash for this recipe! To make butternut squash chips, you first need to cut off the neck of the squash (save the rest for another recipe!) and then peel it. Next, you need to slice the squash very thinly using a mandolin. If you don’t have a mandolin, a sharp butcher knife will do, but be careful!
After cutting the pumpkin slices, immerse them in boiling water for a few minutes. This will cook the squash slightly and help it crisp up in the oven. Drain and rinse the slices, then pat dry and place on a baking sheet lined with parchment paper. Brush each squash slice with a little olive oil, then sprinkle with kosher salt and Parmesan cheese. Once the squash is topped with cheese, it’s ready to be prepared! Cooking times may vary by oven, so watch your first batch of pumpkin chips like a hawk. Once the fries are golden brown, they can be removed from the oven.
The sweetness of the pumpkin is perfectly balanced with some grated parmesan. These butternut squash chips are a treat, and if you hold your breath, you can get lunch in a batch for a couple of days. However, since it’s cooked and homemade, you can eat as much as you like!
Thanks to Homestead Growers for the butternut squash!
Looking for more butternut squash recipes?
Here are some of our favorite butternut squash recipes on A Couple Cooks:
This Butternut Squash Chips recipe is…
Vegetarian and gluten free.
The description
These Baked Butternut Squash Chips are ready in 30 minutes and deliciously crunchy. Sweet pumpkin pairs well with salty parmesan cheese and makes a great snack!
- 2 Long neck butternut squash
- parmesan cheese
- olive oil
- Kosher salt
- Preheat oven to 375°F. Bring a large pot of salted water to a boil.
- Cut the necks of the squash off the bottom and peel each neck. Using a sharp knife or mandolin, slice each squash into thin slices about 1/8 inch thick.
- Put the slices in boiling water and cook for 2 minutes (this will make the squash crisp as it cooks). After 2 minutes, drain thoroughly and rinse the slices until 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, being careful not to touch the slices. Brush the slices with a little olive oil, sprinkle with kosher salt and garnish with finely grated parmesan.
- Bake fries until crispy, about 15-20 minutes. Watch closely and remove the fries as soon as they start to brown and crisp – your oven time may be shorter or longer. Depending on the uniformity of the slice thickness and the heat of the oven, you may need to periodically remove the chips. (Alternatively, you can reheat the fries in the microwave, each batch takes about 10 minutes on high power.)
- Once cool, store the fries in an airtight container for up to a week.
- Category: The taste
- Method: Cooked
- Kitchen: American
Keywords: Pumpkin chips, butternut squash chips
