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!
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!).
So snack away!
📖 Printable Recipe
Butternut squash crisps
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Print Pin CommentIngredients
- 1 butternut squash choose a long thin one if possible
- 1 tablespoon oil
- 2 teaspoon 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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Here's another healthy vegan snack - salt and vinegar roasted cauliflower!
Mary @ Vivabop says
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 says
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 says
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 says
Oh, yum! I could make these for lunch tomorrow using my Whizz Pro. Speedy and yummy. I'm definitely going to!