Butternut Squash Chips

  • Prep Time : 15m
  • Cook Time : 3m

Here is a nice little snack to have around the house during fall.

If you have a dehydrator I but this would be pretty easy. It’s also pretty easy in the oven, you just have to be home and awake.


  • 1 Medium or Large Butternut Squash
  • Fresh Sage
  • Fresh Thyme
  • Olive Oil
  • Salt
  • Pepper


Step 1

Cut the stem off your squash, slice squash in half lengthwise, take out seeds and guts.

Step 2

Use a potato peeler to take skin off the squash then slice the whole thing (kinda thin)

Step 3

Coat the slices in olive oil, salt, pepper, and finely chopped sage and thyme. Enough of each to coat each slice. Just mix it up in a bowl with your hands.

Step 4

Lay out on a cooking sheet (it's ok if they touch, they will shrink A LOT when you cook them) About 3-4 hours on your ovens lowest setting. Make sure to check after 2 hours or so and turn the pan around so the ones on the back of the tray don't burn.

Step 5

When done they will be leathery, the slightly burned ones will be crispier. CHOW DOWN!

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