How-To & Diy

Herbed Butternut Squash Chips

November 26, 2013

Merrill's baby Clara has quite the appetite -- and it's all Merrill can do to keep up. Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, she steps into the fray.

Today: Merrill turns one of fall's stalwarts into a crunchy snack for Clara.

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Like both her mother and her father, Clara loves crunchy things -- particular chips of any kind. I'm okay with her eating store-bought potato chips every once in a while (and yes, I've shamelessly expoited them as a distraction in airports, on long car trips, or when grocery shopping), but not by the bagful.

More: Make your own potato chips -- in the microwave.

So I decided to take a technique I learned from Rivka and recently used to make apple chips and apply it to other produce to see what I could come up with. It's fall, so like everyone else we usually have at least one butternut squash lying around. I ended up with a really adorable mini one the other week, and instead of cutting it into cubes and roasting it or folding it into risotto, I decided to slice it up and make butternut squash chips.

Scouring my herb box, which is on the verge of heading into hibernation for the winter, I came up with a few hardy sprigs of oregano, thyme and sage that had yet to succumb to the cold. I finely chopped the leaves and tossed paper thin slices of butternut squash with the herbs, a healthy splash of olive oil and plenty of kosher salt. Then I spread them out on cookie sheets and baked them low and slow for a couple of hours before turning off the oven and leaving them in there overnight to cool and crisp further.

The next morning when I tried them for the first time, the squash chips were crisp and salty and also slightly sweet -- but it was the aromatic herbs that kept us all coming back from more. Move over potato, there's a new chip in town.

Herbed Sweet Potato Chips

Herbed Butternut Squash Chips

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

See the full recipe (and save and print it) here.

Photos by James Ransom

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I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.


Reynaul December 5, 2013
These look yummy! I bet my 2 year old would love these!
fiveandspice November 26, 2013
Such a good idea! I can't wait to make these. I don't like potato chips, but I love sweet potato chips, and I bet these are even better!
Merrill S. November 26, 2013
Thank you, Emily -- please let me know if you try them!
rams November 27, 2013
Hello Merrill... how are you and family. This is Ram from India running a small hotel business. I would like to share Indian recipe with others and would like to know recipe from others. If you wish, please.
molly Y. November 26, 2013
these are BRILLIANT! seriously they just blew my mind and i told everyone in the room that we need to make these. also clara and those pig tails! adorable.
Merrill S. November 26, 2013
Thanks, Molly!