Butternut squash crisps

40 minutes


  • 1 butternut squash, a long thin one if possible
  • 1 tbsp of oil
  • 1/2 tsp smoked paprika
  • salt
  • black pepper


Preheat the oven to 190°C/gas mark 5
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 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
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
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