Crispy Roasted Squash Chips

$- 2 medium-sized butternut squash - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon sea salt - 1/2 teaspoon freshly cracked black pepper - Optional: 1/4 teaspoon cayenne pepper for heat - Fresh herbs (like thyme or rosemary) for garnish - Squash: medium-sized - Olive oil: tablespoons - Garlic powder: teaspoons - Smoked paprika: teaspoons - Sea salt: teaspoons - Black pepper: teaspoons - Cayenne pepper: optional, teaspoons - Fresh herbs: sprigs You can add cayenne pepper to make your chips spicy. Fresh herbs like thyme or rosemary add great flavor. They also make your dish look pretty. You can mix and match spices to fit your taste. For example, try adding onion powder or chili powder for a new twist. {{ingredient_image_1}} First, gather your butternut squash. You will need two medium-sized squash for this recipe. Start by preheating your oven to 425°F (220°C). Line two baking sheets with parchment paper. This keeps the chips from sticking. Next, cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Now, slice the squash into thin discs. Aim for about 1/8 inch thick. You can use a mandoline slicer for even cuts. If you don’t have one, a sharp knife works too. Even slices help the chips cook evenly. In a large mixing bowl, combine the following: - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon sea salt - 1/2 teaspoon freshly cracked black pepper - Optional: 1/4 teaspoon cayenne pepper for heat Mix these ingredients well until they blend. This mix adds great flavor to the squash. Add the sliced squash to the bowl. Gently toss the slices in the oil and seasoning mix. Make sure every slice gets coated. This step is key for tasty chips! Arrange the seasoned squash slices on your baking sheets. Lay them in a single layer. Avoid overlapping the slices; this ensures they get crispy. Now, roast the squash in your preheated oven. Cook for about 20 to 25 minutes. Flip the chips halfway through cooking. This helps them brown evenly. Keep an eye on them; ovens can vary. You want them golden brown and crispy. Once done, take them out of the oven. Let the chips cool for a few minutes. They will crisp up even more as they cool. For a finishing touch, sprinkle fresh herbs over the chips. This adds color and flavor. Enjoy your crispy roasted squash chips as a healthy snack! To make your squash chips crispy, slice them thinly. Aim for about 1/8 inch thick. A mandoline slicer helps you get even slices. Even thickness ensures even cooking. Toss the slices in a mix of olive oil and spices. This step helps the chips crisp up nicely. Lay them flat on the baking sheet without overlapping. This allows hot air to flow around each slice. Flip the chips halfway through baking for even crispiness. One common mistake is cutting the squash too thick. Thick slices do not crisp well; they may stay soft. Another mistake is overcrowding the baking sheet. If the chips overlap, they will steam instead of roast. Also, do not skip the seasoning. The oil and spices add flavor and aid in crisping. Lastly, keep an eye on the oven. Cooking times can vary, so check your chips often to avoid burning. Using a mandoline makes slicing squash easy and quick. It ensures each slice is the same size for even cooking. Invest in good baking sheets; they should be sturdy and non-stick. Lining them with parchment paper helps with easy cleanup. A large mixing bowl is also handy for tossing the slices with oil and spices. These tools make your cooking process smooth and enjoyable. Pro Tips Slice Evenly: Ensure your squash slices are uniform in thickness for even cooking and crispiness. Watch the Oven: Keep an eye on the chips as they roast; ovens can vary in temperature, and you want to avoid burning. Use Fresh Herbs: Garnish with fresh herbs right before serving for a burst of flavor and appealing presentation. Store Properly: Store any leftover chips in an airtight container to maintain their crispiness for a few days. {{image_2}} You can change the flavors of your squash chips easily. Try using fresh herbs like basil or oregano instead of thyme or rosemary. You can also swap seasonings. For a spicy kick, add more cayenne pepper. If you want a cheesy flavor, sprinkle some nutritional yeast before baking. Experiment with different spice blends like taco seasoning or curry powder. The options are endless! Crispy roasted squash chips taste great on their own, but dips can make them even better. Serve them with a creamy avocado dip or a tangy yogurt sauce. Hummus also works well. You can even pair them with salsa for a zesty touch. For a fun twist, try serving them alongside guacamole. These dips add flavor and make your snack more exciting. While butternut squash is a star, you can use other squash types too. Try zucchini or acorn squash for a different taste. Both can be sliced thin and roasted. Each squash brings its own flavor and texture. Experimenting with different squash types keeps your chips fresh and fun. Make sure to adjust cooking times based on the thickness of your slices. Enjoy discovering your favorite squash! To store leftover chips, place them in an airtight container. Make sure they cool down first. If you put warm chips in the container, they will get soggy. You can keep them in the fridge for up to three days. If you want to enjoy them later, use a paper towel inside the container to absorb moisture. When you are ready to eat the chips again, reheating is key. Preheat your oven to 350°F (175°C). Spread the chips in a single layer on a baking sheet. Bake them for about 5 to 10 minutes. This will bring back their crispiness. Avoid using the microwave, as it will make them soft. If you want to freeze the squash chips, place them in a single layer on a baking sheet first. Freeze them for about an hour until they are firm. Then, transfer the chips to a freezer-safe bag. Remove as much air as possible before sealing. You can store them in the freezer for up to three months. When you want to eat them, bake straight from frozen. Just add a few extra minutes to the cooking time. Butternut squash is the best for chips. It has a sweet taste and a firm texture. Other squashes, like acorn or kabocha, can work too. They provide a different flavor and texture. I love butternut squash for its balance of sweetness and crunch. To add spice, mix in cayenne pepper. A little goes a long way. Start with 1/4 teaspoon, then adjust to your taste. You can also add chili powder or paprika for a different kick. Experiment with spices like cumin or chipotle for unique flavors. Yes, you can use an air fryer! It cooks the chips faster and makes them extra crispy. Set the air fryer to 375°F (190°C) and cook for about 15 minutes. Shake the basket halfway for even cooking. Enjoy the same tasty result with less oil! In this blog post, we explored how to make delicious squash chips. We covered ingredients, step-by-step instructions, and tips to get them crispy. You learned about flavor variations, serving ideas, and storage tips for leftovers. These chips are fun, healthy, and easy to customize. So, grab your squash and start cooking! Your next snack will delight your taste buds and impress friends!$

Crispy Roasted Squash Chips

A healthy and delicious snack made from thinly sliced butternut squash, seasoned and roasted to crispy perfection.

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Prep Time 15

Cook Time 25

Total Time 40

Course Snack

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 medium-sized butternut squash
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sea salt
0.5 teaspoon freshly cracked black pepper
0.25 teaspoon cayenne pepper
1 bunch fresh herbs (like thyme or rosemary)

Instructions

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Carefully cut the butternut squash in half lengthwise and scoop out the seeds.
Using a mandoline slicer or a sharp knife, thinly slice the squash into even discs (about 1/8 inch thick).
In a large mixing bowl, combine the olive oil, garlic powder, smoked paprika, sea salt, black pepper, and optional cayenne pepper. Mix well.
Add the squash slices to the bowl and gently toss until all the slices are evenly coated with the oil and seasoning mixture.
Arrange the squash slices in a single layer on the prepared baking sheets, making sure they do not overlap.
Roast in the preheated oven for about 20-25 minutes, flipping the chips halfway through, until they are golden brown and crispy. Keep an eye on them to prevent burning, as cooking times may vary based on your oven.
Once done, remove from the oven and let them cool for a few minutes. They will continue to crisp up as they cool.
For added flavor, sprinkle fresh herbs over the chips before serving.

Notes

Serve in a rustic bowl or on a wooden platter, garnished with fresh herbs for added flavor.

Keyword healthy snack, roasted vegetables, squash chips