What you have before you are a little something I should warn you about. I’ll warn you to make only as much as you reasonably would like to eat. They’re addictive. It’s oh so easy to keep biting into these crisp, fragrant butternut squash chips. On the flip side, I’ll also warn you that although best enjoyed the same day they’re made, if you’d like a batch that lasts longer than 24 hours be sure you put them in an airtight container then hide them well. They’re irresistible. Then I’ll warn you to be sure to wear metal mesh cutting gloves while preparing these or you may lose a finger.
I didn’t even know such a thing existed! That is, until “the incident” occurred and everyone told me I needed to own a pair. So, funny thing about mandoline slicers. They’re ridiculously sharp and my home is incredibly distracting at times. All that adds up to slicing off the tip of your finger. Those of you who follow me on Instagram may recall the incident. So you can say a lot of blood, sweat and tears went into making these chips for you. But don’t let that deter you. It was a self-created incident and you will not cry or bleed. These are beyond easy to make, just don’t let anything distract you while slicing your squash into paper thin slices.
The sweetness of the butternut squash pairs beautifully with fragrant sage, thyme, oregano and a little sprinkle of sea salt. The end result is a healthy chip you can feel good about snacking on. As long you don’t eat nearly the entire batch as soon as it comes out of the oven like I did. Don’t say I didn’t warn you.
Looking for more healthy snacks? Take a peek at this collection of Healthy Eats, Snacks & Treats!
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Healthy, crunchy butternut squash chips make a wonderful savory snack.
- 1 butternut squash, about 2 pounds
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped thyme
- 1 teaspoon sea salt
- Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper. Set aside.
- Peel squash then cut in half. Scoop the seeds out. Cut the squash into 1/8" slices using a mandoline slicer.
- In a large bowl, toss butternut squash slices with olive oil, herbs and sea salt until evenly coated. Spread slices in a single layer over two baking sheets.
- Bake in preheated oven for 3 hours, turning twice. After 3 hours turn off oven, leaving chips to cool in oven for 6 hours or overnight. Store in an airtight container.
**Disclosure: This post is a sponsored opportunity through Foodie.com. All the opinions are my own.