These sweet, salty, and spice baked butternut squash chips can definitely hold their own against traditional potato chips. Not only are they healthy and easy to make, but they're not too bad to look at, either! —Bonnie Meyer
medium butternut squash with a long neck1
finely chopped fresh cilantro leaves
queso fresco cheese, water strained out
In This Recipe
Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper. Bring a large pot of water to a boil.
In a small bowl, mix together the olive oil, chipotle seasoning, and cilantro. Set aside.
Cut off the bulb of the squash, leaving just the neck. Peel the neck and slice thinly, about 1/8 inch or thinner, with a sharp knife or mandolin.
Boil the squash slices for 2 minutes, then drain and rinse with cool water. Pat the slices dry with a paper towel.
Assemble the butternut squash slices on the baking sheets so that they do not overlap. Lightly brush each slice with the olive oil, chipotle, and cilantro mixture.
Bake the chips until the edges start to curl up, about 15 minutes. Sprinkle with queso fresco and continue baking for another 5 minutes, or until edges are brown and crispy. Remove from the oven and serve immediately, sprinkling with additional queso fresco, chipotle seasoning, and cilantro if desired.