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Healthy butternut squash chips in a white bowl on a blue background
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5 from 1 vote

Butternut Squash Chips

Healthy Butternut Squash Chips are perfectly crunchy + slightly sweet. Made with 4 ingredients, paleo, and vegan they're a great snack to satisfy cravings!
Course Snack
Cuisine American
Keyword butternut squash chips, healthy butternut squash chips
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 cups chips
Calories 94kcal
WW Freestyle Points 1

Ingredients

  • 4 cups butternut squash (approximately 1 small butternut squash)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 450 + prepare a parchment or silpat lined baking sheet.
  • 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. Make sure not to use the spaghetti like blade! 
  • In a bowl, toss butternut squash 'chips' with olive oil, pepper and salt until evenly coated.
  • Lay butternut squash chips flat in rows on the baking sheet. They can be close together but try not to let them overlap.
  • Bake at 450 for 15 minutes, flip, and bake for an additional 8-12 minutes.
  • Once out of the oven, remove the chips from baking sheet and allow to cool on a cooling rack for best results.
  • *Be sure to watch the chips towards the end, as they do go from perfectly crisp, to burnt very quickly.

Notes

Tips for making butternut squash chips
  • For picking out your squash: Pick out a squash with a long 'neck'. The longer the neck, the more space you'll have to spiralize for chips
  • Make sure to not over lap chips on baking sheet. The chips need to be spaced out so they can have enough room to cook and crisp up!
  • How to prevent chips from burning: You really need to watch these chips in the oven. They can go from perfectly crispy to black in a matter of seconds. 
  • Don't throw away the bulbous end of the squash. Scoop out the seeds, slice it up and roast it! It's great on salads or as a side dish with dinner.
WW Freestyle Note: The only points in this are from olive oil. You can spray with olive oil to cut back

Nutrition Facts

Nutrition Facts
Butternut Squash Chips
Amount Per Serving (1 cup)
Calories 94 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 296mg13%
Potassium 492mg14%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 14880IU298%
Vitamin C 29.4mg36%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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