Wednesday, March 21, 2012

Butternut Squash Crisps

Peeled squash crisps are crunchy, flavorful and when prepared with canola oil spray, completely and utterly guilt-free. I invite you to crunch your way to happiness with my yummy crisps.

1 butternut squash, peeled
kosher salt and finely ground black pepper
canola oil spray
nonstick baking sheet(s)

Preheat oven to 400 degrees. Using a vegetable peeler, peel long, wide slices off each side of the butternut squash. Spread slices in a single layer on baking sheets and spray lightly with canola spray (not too much!). Sprinkle a small amount of salt and pepper over the slices. Since the squash shrinks when baked, it's easy to overdo the salt, so go lighter than you would normally with roasted vegetables.

Bake at 400 degrees for 10 to 20 minutes until browned and crisp. Turning your baking sheet halfway through may help you get more even browning. A convection oven will take significantly less time. Allow at least a few minutes for cooling so that the chips finish crisping up. If you don't eat them all before you get to the table, declare victory. And, hey, you're welcome!


  1. Sounds delicious and would be a great, healthy snack for kids! I'm definitely going to try this.

  2. Love the idea. I've done this with sweet potatoes, and this one sounds like a great variation.

  3. This looks INCREDIBLE! I would think that the strips made with a vegetable peeler would be so thin as to burn easily? Do you have suggestions for making the slices thick enough?

  4. I sliced a butternut with my mandoline, tossed them with a very small amount of olive oil, laid the slices out on the dehydrator mesh with a little sea salt and dehydrated them. They are so good! You're right, I can't stay out of them, but NO GUILT!