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Butternut squash crisps

Butternut squash crisps

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This week I decided to focus on the butternut squash. I often cut up squash and roast it, but I don't often get particularly inventive with it - it's usually just served in cubes at the side of a meal. So this time I decided to do something a little different, and recreate one of my favourite snacks, crisps - only this time, I went a bit healthier!

Lately I've really been enjoying trying to find healthier alternatives to a bag of greasy fried crisps. My salt and vinegar roasted cauliflower for example, was absolutely delicious - but if you fancy something a bit closer to the real thing, try these smoky butternut squash crisps. Compared to potatoes, butternut squash has fewer calories, more fibre, and a lot more of vitamins A and C - so it's a great healthier alternative to crisps.

You can add whatever flavours you fancy to your butternut squash crisps - I went for smoked paprika, which is my favourite spice of all time, and which I think goes really well with the sweetness of the butternut squash. They were even better dipped in a hot and spicy salsa!

Ingredients

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Method

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1
Preheat the oven to 190°C/gas mark 5
2
Cut the butternut squash in half crosswise, just above the bulbous end. Set aside the bulbous half, saving it for another recipe, and peel the narrower half
Cut the butternut squash in half crosswise
3
Cut the flesh into very thin discs using a sharp knife or mandoline, cutting them as evenly as possible. If your squash is on the wider side, feel free to cut each slice down a little
4
Toss the butternut squash discs in the oil and lay them out on a baking tray, preferably in a single layer. Sprinkle with the paprika and some salt and pepper, and roast for around 20 minutes
5
Turn each slice over and arrange them again into a single layer, moving some of the crispier pieces from the edge of the tray to the centre. Return to the oven for another 10 minutes, or until crispy. Leave to cool before serving
Leave to cool before serving
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