5 Ingredients or Fewer

Herbed Butternut Squash Chips

November 24, 2013
2 Ratings
Photo by James Ransom
  • Makes about 2 cups
What You'll Need
  • 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.

See what other Food52ers are saying.

  • witchykitchen
  • vrunka
  • just plain Ben
    just plain Ben
  • Donna Johnson
    Donna Johnson

6 Reviews

Donna J. October 30, 2016
The flavor of these is amazing. Am I the only one who had their chips sticking in their teeth? Maybe I didn't have the oven hot enough? If I ever fried chips, these would be perfect.
Nikita August 18, 2015
I just made these and the chips are absolutely amazing! The flavors from the fresh herbs play nicely together. Very addicting!
witchykitchen August 25, 2014
These look so yummy - tried making and first hour was ok, but then they burnt to a crisp before the second hour was up! Am disappointed, am thinking to try with lower heat (I have a feeling my oven runs hot) and slightly thicker slices.
vrunka November 27, 2013
Just made these for a pre-Thanksgiving dinner snack -- now the challenge will be to keep from eating them all before tomorrow!
just P. November 27, 2013
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.
just P. November 27, 2013
Released? Duh, realized is better.