Butternut squash chips recipe!
Especially because I've recently discovered those crunchy veggie chips they sell in bulk at specialty grocery stores... usually taro, green beans, carrots, squash, and beets, salted and fried or baked in some kind of mystery oil. I'd much rather make my own if I can!
Homemade Butternut Squash Chips
You will also need a dehydrator--or try it in the oven, I'm not sure how it would work! The ultimate in dehydrators is this one, but we have this one and it works great (and is lighter weight and easier to store).
- Chop squash in half and scoop out the seeds.
- Slice squash very thin. Like, as thin as you can. I tried cutting mine on a mandoline, but the squash was too tough and it didn't work. Just do it slowly and carefully with a very good, large knife.
- Toss in a bowl with olive oil and sea salt (toss, salt; toss, salt, etc.).
- Spread on a dehydrator and turn on high. Ours goes up to 158 degrees. Dehydrate for 24-36 hours, checking occasionally toward the end.
Store in an airtight container (I've been storing mine in the fridge).
So, did this crazy experiment work?? Well, sort of... the chips I cut the thinnest were delicious!! The thicker ones were super hard and crunchy while also being chewy (and hard to chew). Not great.
A really tasty, fun snack-ey use for butternut squash, so plentiful this time of year. I wonder what dips they'd be good with??!