Crispy Butternut Squash Chips Tyler Florence
Elevate your snacking game with Tyler Florence’s Crispy Butternut Squash Chips, a healthy and flavorful alternative to traditional potato chips. These oven-baked chips are made with thinly sliced butternut squash, lightly coated in olive oil, and seasoned with salt, black pepper, and a touch of smoky paprika for an irresistible flavor boost. The key to perfection lies in achieving uniform slices for even crisping, creating chips that are golden, crunchy, and delightfully addictive. Ready in under an hour, these chips are the perfect guilt-free snack or accompaniment to your favorite dip. Plus, they’re naturally gluten-free, vegan, and packed with nutrients. Impress your family and friends with this easy recipe for a crowd-pleasing treat that tastes as good as it looks.
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Recipe Information
Ingredients
- 1 medium-sized Butternut squash
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Smoked paprika (optional)
Instructions
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
Using a sharp knife or a vegetable peeler, carefully peel the butternut squash. Cut off the neck portion of the squash and set aside the rounded base for another use.
Using a mandoline slicer or a sharp knife, slice the squash neck into very thin, uniform rounds (approximately 1/16-inch thick). Uniform slices ensure even baking.
In a large mixing bowl, toss the squash slices with olive oil, making sure each slice is lightly coated. Sprinkle the slices with salt, black pepper, and smoked paprika (if using), and toss again to evenly distribute the seasoning.
Arrange the squash slices in a single layer on the prepared baking sheets, making sure they do not overlap to allow for even crisping.
Bake in the preheated oven for 15-20 minutes, then carefully flip the slices using tongs or a spatula. Continue baking for an additional 15-20 minutes or until the chips are golden brown and crispy. Keep an eye on them during the last few minutes to prevent burning.
Remove the chips from the oven and let them cool for 5-10 minutes on the baking sheets. The chips will continue to crisp up as they cool.
Serve immediately as a snack or side dish. Store any leftovers in an airtight container at room temperature for up to 2 days (if they last that long!).
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 13.5 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1958 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
