Butternut Squash Chips

by Kate on January 17, 2014

Butternut Squash Chips - FoodBabbles.com

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. Β 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.

Butternut Squash Chips - FoodBabbles.com

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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Butternut Squash Chips

Prep Time: 20 minutes

Cook Time: 3 hours

9 hours, 20 minutes

Butternut Squash Chips

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


  1. Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper. Set aside.
  2. Peel squash then cut in half. Scoop the seeds out. Cut the squash into 1/8" slices using a mandoline slicer.
  3. 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.
  4. 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.

{ 30 comments… read them below or add one }

Judy P January 17, 2014 at 9:43 am

Where DID you find the gloves? Last summer I was slicing radishes for a salad. VERY precarious task. I had guests, was in a hurry, also was visiting and was distracted. I’ve used my mandolin for 15 years and know well the danger and usually escape with only a knick in the skin if I’m not careful. This time however, I sliced a 3/8 inch diameter circle of skin off the end of my middle finger. Needless to say, no one ate the salad. It took FOREVER to completely heal externally. I still have a weird sensation when I press on it, who knows if it will ever be the same. I read that Kyra Sedgwick cut the end of her finger off slicing ingredients too. I never heard how that turned out. The kitchen is a dangerous place !!!


Kate January 17, 2014 at 12:04 pm

You can find them on Amazon which is where I bought mine (http://amzn.to/1eQR5Zr) And YOUCH! I feel your pain. Mine took forever to heal too.


Cheryl Brunner March 5, 2014 at 9:43 am

I sliced off the end of my index finger with wire sheers.Did not close them but just drew them up towards me while trimming flowers and next thing the white carnation was red. Didnt feel pain till I looked at it ! Makes you wonder..It took over three years to get over being overly sensitive..then gradually filled back in. Reminded every time I wanted to type.


Kate March 7, 2014 at 2:05 pm

Oh man! That sounds terrible. It’s funny. My finger is all healed up but just like you said, it’s still overly sensitive. At least I can hope that a few years from now that will subside. And I do a lot of typing so I know exactly what you mean πŸ˜‰


Deanna Segrave-Daly January 17, 2014 at 10:05 am

You definitely sacrificed a lot for this recipe but we appreciate your kitchen dedication. This is exactly why I was terrified to buy a mandoline forever – I won an OXO one last year and so far no injuries but I’m still scared when I use it. But I will certainly be using it for yummy recipe!


Kate January 17, 2014 at 12:01 pm

The mandoline is a scary tool! I do hope you give these a try. They were one of my favorite homemade snacks to date. So good!


Christiane ~ Taking On Magazines January 17, 2014 at 10:26 am

I’ve done the finger cutting off thing. Took off the whole top of my finger and had to go to the doctor to have it frozen so it would stop bleeding. I’m definitely finding those gloves! And then I’m making the chips. They look AMAZING.


Kate January 17, 2014 at 12:00 pm

Hope you enjoy them Christiane! They were so tasty. And the finger thing is the worst! Glad I’m on the mend now.


Lisa January 17, 2014 at 10:30 am

This is such an awesome looking recipe. I can’t wait to try it today. Thanks for sharing.


Kate January 17, 2014 at 11:59 am

Thank you Lisa! I hope you enjoy it.


Tina Muir January 26, 2014 at 8:20 am

Those look wonderful! I have 1/4 butternut squash left, and not sure what to do with it. This will be great! Although I love butternut squash more than any other vegetable so I know I will not be able to stop! Loved the warning, I am the same way! Will have to try them this afternoon after my 16 miler….a well earned treat I would say πŸ™‚


Cat February 19, 2014 at 12:41 pm

Is the 200 degree oven temperature in Fahrenheit?


Kate February 19, 2014 at 1:45 pm

Yes, Fahrenheit.


Millie | Add A Little September 14, 2014 at 2:26 pm

This looks delicious Kate – I love squash so this is right up my street!


Kate September 16, 2014 at 8:46 pm

Thanks Millie! I’m so happy you think so. This is one of my favorite snack foods.


Sarah October 16, 2014 at 4:08 pm

Would you be able to substitute acorn squash for butternut squash? I love all squashes but have some acorn squash on hand and wanted to give this recipe a try. Thanks!


Kate October 17, 2014 at 11:05 am

I haven’t tried making acorn squash chips but I don’t see why not! Just follow the same method of thinly slicing it and you shouldn’t have any issues. Hope you enjoy it!


susan lawlor November 2, 2014 at 4:59 pm

The gloves can also be purchased at any restaurant supply store .


Margarita January 23, 2015 at 10:05 pm

The squash chips sound so good, trying it tomarrow, it’s too late to go shopping. Thanks


Kate January 25, 2015 at 8:20 pm

Hope you enjoy them!!


Lisa Weinstein February 7, 2015 at 4:31 pm

Can you make them in the microwave like potato chips?


Kate February 8, 2015 at 1:01 pm

I’ve never tried making them in the microwave before Lisa. But if you give it a try, I’d love to hear how it works out!


Lisa Weinstein February 8, 2015 at 1:57 pm

Will give it a try and let you know.


Kate February 9, 2015 at 2:01 pm

I’ll be looking forward to hearing about the results!


Tanja February 12, 2015 at 4:16 pm

Stupid question, but can you do this with no oil? I’m waiting on gallbladder surgery and need to be fat-free for a bit before (and after).


Kate February 13, 2015 at 7:28 am

Not a stupid question at all! Sadly, it’s a question I don’t necessarily have an answer for. The oil is what crisps them up as they bake. I would say, give it a try and see what happens! I would imagine you may end up with something more like roasted butternut squash than crisp chips. Still tasty, but may not be exactly what you’re looking for.


Susan February 15, 2015 at 9:23 am

Sounds delicious! Just wondering – when you say to “turn twice” do you mean to flip each chip over or just rotate the pans? Thank you.


Kate February 15, 2015 at 7:38 pm

I’m so happy to hear you think so, Susan! I hope you enjoy these. When baking them, you’ll be flipping the chips themselves twice during the baking time. Enjoy!


Avi February 11, 2018 at 8:47 pm

I’m actually making these right now and they are now in the oven. I’m just curious if you’ve made any changes or have any new suggestions/comments, as this post is going on 3 years now. Thank you very much.


Kate March 14, 2018 at 2:00 pm

Hope you liked them! And no changes have been made.


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