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Butternut squash crisps

Baked butternut squash crisps - a healthier alternative to potato crisps!

Crisps are one of the foods that I’m attempting to give up as part of my new year’s resolutions. Not crisps specifically, I’m just trying to eat a bit better, get a bit fitter, and generally be a better person in every single other way (that’s what new year’s resolutions are for, right?).

I’m sure that in a couple of weeks, crisps will once again begin to make semi-regular appearances at lunchtime, but I always think that even if your new year’s resolutions only stick for a couple of weeks, that’s still two weeks of goodness that wouldn’t have otherwise occurred. Every little helps!

Baked butternut squash crisps - a healthier alternative to potato crisps!

Until then, these butternut squash crisps make a great alternative to the potato version. Since they’re baked not fried, you can use minimal oil, making these more of a healthy side dish than a greasy snack (finally, crisps alongside my dinner is totally appropriate!). And although potatoes do contain plenty of nutrients themselves, butternut squash is arguably even healthier. Per 100g, butternut squash has fewer calories than potato, less carbs, and more calcium (along with a few other differences!).

Baked butternut squash crisps - a healthier alternative to potato crisps!

So snack away!

Butternut squash crisps

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snack
Calories:
Author: Becca Heyes

Ingredients

  • 1 butternut squash choose a long thin one if possible
  • 1 tbsp oil
  • 2 tsp smoked paprika
  • Salt
  • Black pepper

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Cut the butternut squash in half crosswise, just above the bulbous end (see photo).
  • Set aside this end (save it for another recipe), and peel the narrower half. Cut the flesh into very thin discs (I used a sharp knife, but you could use a mandoline if you prefer). Try to cut them as evenly as you can. Since my squash was quite long and thin, my discs were all a similar size and shape - but if your squash was wider, you can cut some of the discs in half to make them a more suitable size.
  • Toss the butternut squash discs in the oil, and lay them out on a baking tray (a single layer is preferable, but they can overlap a little if they need to). Sprinkle with the paprika and some salt and pepper, and roast for around 20 minutes. Turn each piece over, and arrange them again into a single layer - I also moved some of the pieces from the edge of the tray, which had crisped up more quickly, into the centre. Return to the oven for another 10 minutes, or until crispy. Leave to cool before serving.

Baked butternut squash crisps - a healthier alternative to potato crisps!Here’s another healthy vegan snack – salt and vinegar roasted cauliflower!

Salt and vinegar roasted cauliflower

 

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Recipe Rating




Mary @ Vivabop

Wednesday 23rd of September 2015

I love vegetable crisps and usually use carrots, parsnip and beetroot for a colourful mix. Butternut squash is a veggie that I often forget about, so thank you for the reminder. I must give this a go because like you I am very partial to the crunchiness of crisps ( a bit too partial if you get my drift!).

Lorena

Thursday 11th of June 2015

hey! just wondering.... This look SOOOOO GOOOOD, but I am currently living in Mexico and we don´r have butternut squash, any recomendation?

Becca @ Amuse Your Bouche

Friday 12th of June 2015

Hmm, sweet potato maybe? Or even just normal potatoes! Or I'm guessing other kinds of winter squash would work too if you have them :)

Emily @amummytoo

Wednesday 28th of January 2015

Oh, yum! I could make these for lunch tomorrow using my Whizz Pro. Speedy and yummy. I'm definitely going to!

Miss Messy

Wednesday 7th of January 2015

These look fantastic. I've thought about this and these look like they've turned out so well. Yum!

[email protected]

Wednesday 7th of January 2015

I like Teresa's idea of having these instead of poppadums (okay, as well as). These sound fab, Becca and of course because they are baked they are guilt-free! I am definitely trying this. I haven't had much luck with baked crisps but I will give these a go. :-)

Becca @ Amuse Your Bouche

Wednesday 7th of January 2015

I think the key is to cut them really thin, but also really evenly so they all cook at the same rate. But even if they end up a bit soft they're still delicious! :)

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