Crispy Baked Butternut Squash Chips

These crispy baked butternut squash chips are a simple, healthy way to snack.

I’m kinda at a loss of what to say about these chips. I have plenty I want to talk about, just not chip related stuff so let’s get the formalities over with…

Are they actually crispy?

Yes, hence the title. Slice thin, don’t skip the boiling step, make sure you pat them dry before baking (in other words, follow the directions below) and you’ll be fine.

But, I don’t like rosemary.

You’re crazy, but feel free to leave off or throw some other herb/spice on there instead.

Wow, what a cool, like totally awesome idea and a healthy way to get my salty chip fix in.

I know! Glad you like them.

Mmk, we done?

Cool. Now let’s talk about couches.

Guys, I’ve spent like 10 hours this weekend either mentally or physically rearranging the furniture in my house and researching new couch/love seat/sectional options. Oh. My. God. are there too many freakin’ options out there.

First, there’s the convincing of the husband that a purchase is necessitated because if it were up to him, our house would be furnished with used craigslist items from God knows where at no more than $50 a piece. And even then, since he doesn’t spend a minute of his day in the room that I happen to spend 10+ hours in, he’d just as well leave it half empty and ghettofied like it’s been for the past 3 years. Out of sight, out of mind.

The convincing was actually a long process that involved a landscaping project I’ve been wanting to do for oh, 2 years now that just happened to end up costing about 1/5 of what he thought it would. My mind never once went to “oh, let’s save the other 4/5”. Oh no, no, no. 4/5 under budget is a golden opportunity for more. As in a couch.

So, now I’ve got him. I thought the hard part was over.

Wrong.

I love and hate our house. It’s pretty new, it has fancy moldings and trim, wood floors, blah, blah but the room sizes are just dumb. We have the world’s narrowest family room (which of course is the room we spend all our awake non-working hours in) and a formal living room that when you’ve converted half to an office falls somewhere in the too big for a loveseat and too small for a couch range. So tell me internet, what the hell do you then buy to fill up the seating space without having 3 random single seat chairs placed about?

I’ve gone from one extreme of building my own $3,000 (way over the 4/5) Pottery Barn customized couch to the other with the divorce inducing (but 4/5 friendly) assemble your own Ikea furniture. Which, by the way, is a bunch of bs. They hook you on their site with the white couch displaying it’s price as $399 and then you go in, start playing around picking different colors (grey dog + white couch = bad idea) and realize the price has gone up $200. Really, Ikea? What kind of crap is that? Does beige fabric really cost you $200 more than white? First you make people bat shit crazy with your dumb, wordless cartoon assembly drawings and then you want to charge them $200 more for a different color couch? Ridiculous. Go back to Sweden. Leave your $1 ice cream cones and meatballs here though.

So here I am, sitting on a couch that is 3 rooms displaced right now writing this post, absolutely no further along in capitalizing on the 4/5. These opportunities do not come along often and I’m failing. Miserably.

Send help. Or a couch. Or at least some chips?

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Crispy Baked Butternut Squash Chips

By: Gina Matsoukas

Servings: 2 servings

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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These crispy baked butternut squash chips are a simple, healthy way to snack.

Ingredients 

1x2x3x

• ▢ 1 small and skinny butternut squash
• ▢ 2 sprigs fresh rosemary, chopped
• ▢ kosher salt
• ▢ pepper
• ▢ extra virgin olive oil

Instructions 

• Preheat oven to 375 degrees and line two baking sheets with parchment paper.
• Bring a large pot of water to a boil.
• Peel squash and slice in half lengthwise. Scoop out any seeds in the base of the squash.Using a very sharp knife (or a mandolin if you have it) thinly slice the squash. The thinner, the better. Mine were probably about 1/8 of an inch thick.
• Once sliced, boil (in batches) for 1-2 minutes. Remove from water and lay flat in a single layer on a paper towel to dry.
• Pat completely dry and then transfer to baking sheet, making sure the slices don't overlap at all.
• Brush with olive oil to coat and sprinkle generously with salt and pepper.
• Sprinkle chopped rosemary on top and bake for 20 minutes, checking frequently after 10 minutes to make sure they don't burn. If your slices are thinner than 1/8 of an inch, they won't need to bake as long.
• Remove from oven once they start to brown and crisp up and immediately sprinkle with more salt.
• Serve immediately.

Nutrition

Serving: 1SERVINGCalories: 169kcalCarbohydrates: 44gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gSodium: 15mgPotassium: 1321mgFiber: 8gSugar: 8gVitamin A: 39866IUVitamin C: 79mgCalcium: 181mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snacks

Cuisine: American

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Gina Matsoukas

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.