Healthy Butternut Squash Chips are salty, crunchy + slightly sweet. Made with only 4 ingredients, they’re the perfect snack to satisfy your junk food cravings!
Have you ever made something on a total whim and it turned out completely amazing? That’s what happened with these chips. I find that this happens pretty often actually… whenever I just ‘wing it’, I always come up with the best recipes, and most delicious meals! (The of course I forget to write down what I did so I have to try to re-trace my steps to figure it out!) Regardless… I was SO excited when these chips came out the way they did.
I love butternut squash as a side dish with other roasted veggies because it’s so versatile and has the best slightly sweet flavor. After spiralizing it for the first time.. I fell in love with it even more! One night I decided I was going to make Inspiralized’s Winter Kale, Sausage and Butternut Squash Lasagna for dinner. I had never spiralized a butternut squash, so I was excited to see how it would come out! I put together the lasagna, tossed it in the oven.. .and then I realized that I had a TON of leftover squash noodle/chips (what’s the official term for these?? I have no clue!). I decided I’d bake them in the oven and see what happened. I really didn’t have high hopes, but when they came out of the oven I was SO impressed.
Ty was pretty excited about them too. They were finished baking before our dinner was done, so we pretty much stood over the oven shoving them into our mouths because we were starving! By the time dinner was ready both cookie sheets that had previously been full were totally gone! I think it’s the combo of the sweetness of the squash with the salt/pepper… They’re totally addictive!!
Healthy Butternut Squash Chips
|Prep:||Cook:||Yield: serves 2 people||Total:|
- 1 small butternut squash, spiralized (directions below)
- 1 tsp salt
- 1 tsp pepper
- olive oil spray
- Preheat oven to 450
- Peel butternut squash.
- Slice the top of the squash so it is flat + cut the bottom (seeded part) off. You should be left with a perfect cylinder.
- Slice halfway through the butternut squash, (longways) just to the center.
- Spiralize the squash, using the flat blade to form chip-like pieces.
- Spray a lined cookie sheet with olive oil and line it with squash chips.
- Lightly spray the top of the chips with olive oil and sprinkle with salt and pepper
- Bake at 450 for 15 minutes, flip, and bake for an additional 8-12 minutes.
- Be sure to watch the chips towards the end, as they do go from perfectly crisp, to burnt very quickly!!
These were so good I wound up going to the store the next day to get another squash to make them again. They’re perfect for snacking on with an avocado, or as a side to a yummy sandwich. Or they’re delicious on their own.. I mean really… there’s no wrong way to eat chips in my book 🙂
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