Herbed Butternut Squash Chips

By • November 24, 2013 • 3 Comments



Makes about 2 cups

  • 1 small butternut squash, about 1 pound
  • 2 teaspoons chopped mixed fresh herbs (I used sage, thyme and oregano)
  • 4 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  1. Heat the oven to 250 degrees F and put a rack in the middle of the oven. Peel the squash and cut it in two, separating the thin end without seeds from the bulbous end. Scoop out the seeds with a spoon and discard them (or save and roast them if you're feeling energetic).
  2. Slice the squash finely with a mandoline, about an 1/8-inch thick. You'll have nice neat rounds from the seedless end, and pretty rings from the other end.
  3. Toss the squash in a bowl with the herbs, olive oil and salt. Line 2 baking sheets with parchment and spread out the squash slices in a single layer on the parchment. Bake for an hour, then flip the slices using tongs or a spatula. Bake for another hour. Turn the slices again, lower the heat to 200 degrees and bake for another hour. Turn off the oven and let the chips cool in there for several hours, or overnight. Remove from the parchment and serve, or store in an airtight container for up to a week.
Jump to Comments (3)

Tags: cooking for clara, cooking for kids, everyday cooking, holiday, how-to & diy, special diets

Comments (3) Questions (1)

Default-small
Default-small
Img_1884_tillie

9 months ago vrunka

Just made these for a pre-Thanksgiving dinner snack -- now the challenge will be to keep from eating them all before tomorrow!

Me_in_a_tux

9 months ago just plain Ben

Was so excited until I released Our Daughter cooked the only butternut squash last night. Seeing as it is the end of November there are bound to be more perhaps as soon as this weekend! Will try this for sure. She is a diagnosed gluten free eater so snacks are always a challenge.

Me_in_a_tux

9 months ago just plain Ben

Released? Duh, realized is better.