Baked butternut squash chips


Those are every bit as good as they look.

As you may have gathered, I am obsessed with squash.  And rosemary.  And coconut.  And pesto.  Anyhow, ’tis the season for all things butternut squash, and here I found a good way to get your salt fix in a nutritionally-sound manner.

I made savory ones and sweet ones.

  • Sea salt/pepper/garlic powder
  • Curry
  • Sea salt/nutmeg/cinnamon/stevia

The curry ones were OK, the sweet ones were delicious, but that first combo was out of this world.  Read on…

♫ Suggested listening: something from a guy named Chip. ♫

Chip tha Ripper: “Feel Good”


  • Butternut squash (ideally with a skinny-ish neck)
  • Coconut oil
  • Sea salt
  • Other seasonings – use your imagination!


Preheat oven to 375 degrees.  Mine was already on, roasting a chicken.

With either a knife or a mandoline, slice the neck of the squash as thin as you can.  It helps to have a squash with a skinny neck to begin with.


Blanch the squash slices for a minute or two in boiling water, then remove and lay out to dry off for a bit.  You can douse them in cold water to stop the cooking; it helps.  (Is this step necessary?  Not sure.  I tried baking a few without the blanching, but unfortunately for this particular experiment, I forgot about them and they burned!)

Once your squash slices are reasonably dried-off, coat them in coconut oil (or avocado oil, olive oil, though be mindful of smoke points of the various oils), and bake for approximately 20 minutes, but watch ’em: ovens and squash chips vary!

The verdict?

These are delicious, sure.  I wish there were a less labor- and resource-intensive way to make them.  The yield is pretty low for all that work/water/energy usage.  Although if you’ve already got the oven going (as in the case of the aforementioned chicken) and you’ve got a squash on hand, try it out!

2 thoughts on “Baked butternut squash chips

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