Gone are the days of Sweet Potato fries, they have been swiftly replaced with Butternut squash, my new favourite vegetable. Both orange vegetables take on a rich, almost sweet flavour when cooked which makes them a perfect option for chips. But cup for cup, Butternut Squash is half the calories and carbohydrates of Sweet Potatoes, which means happy days for all you eternal snackers.
That’s all good but are they crispy? Yes, quickly boiling the chips for a few minutes before baking ensures that they come out crisp and not flimsy or soggy.
These chips are highly addictive and are perfect served on their own, with a dip or as a side dish. Happy snacking!
- 1 butternut squash
- 3 tbsp olive oil
- 2 tsp fresh thyme
- 1 tsp salt flakes
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Fill a large frying pan ¾ of the way with water and place on the stove on high heat
- Halve, scoop out the seeds and peel the butternut squash. I find the neck of the squash much easier to work with as it makes nice half circle chips whereas the lower half makes thin strips, so depending on how many chips you want to make you may choose to just use the neck of the squash.
- Thinly cut the butternut squash into ⅛th of an inch slices. Try to make them all the same thickness so they cook evenly
- Once the water is boiling, place half of the the slices in the boiling water and let cook for 2 minutes.
- After 2 minutes, remove from the water using a slotted spoon and place on paper towel. Cook the remaining slices.
- Using paper towel, pat the squash dry and place on a parchment paper lined baking tray.
- Brush each slice with olive oil and sprinkle with the fresh thyme and salt.
- Place in the oven and bake for 20 minutes. After 15 minutes you may want to flip some of the chips to ensure they cook evenly. Keep an eye on them as some of the chips may begin to burn quicker then others.
- Remove from the oven and serve immediately. Enjoy!