Butternut Squash Chips

BY : PUBLISHED : November 17th, 2014 UPDATED: August 18th, 2021

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.

Butternut Squash chips1 1 scaled

Butternut Squash Chips

Stephanie Lundstrom
If you have a dehydrator, these chips are so easy and hands-off to make. They are so much better than anything from the store.
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Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Appetizer, Snack
Cuisine American
Servings 2 servings
Calories 169 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 1 medium Butternut Squash
  • Fresh Sage
  • Fresh Thyme
  • Olive Oil
  • Salt
  • Pepper

Instructions
 

  • Cut the stem off your squash, slice squash in half lengthwise, take out seeds and guts.
  • Use a potato peeler to take skin off the squash then slice the whole thing (kinda thin)
  • 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.
  • 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.
  • When done they will be leathery, the slightly burned ones will be crispier. CHOW DOWN!

Nutrition

Calories: 169kcalCarbohydrates: 44gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 15mgPotassium: 1320mgFiber: 8gSugar: 8gVitamin A: 39863IUVitamin C: 79mgCalcium: 180mgIron: 3mg
Keyword butternut sqaush chips, butternut squash, dehydrator, fall, plant-based, thanksgiving, vegan, vegan snacks, vegan thanksgiving, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Stephanie Lundstrom

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