A delicious and healthy snack: Butternut squash chips are a tasty, lower carb alternative to potato crisps/chips.


  • 1 medium butternut squash preferably with a skinny neck 
  • 1 tbsp avocado oil or olive oil 
  • sea salt to taste 
  • fresh rosemary or thyme sprig 
  • optional: cayenne pepper/paprika


  1. Pre-heat oven to 190 Celsius/375 Fahrenheit. 
  2. Remove the top of the butternut squash and cut the neck into thin slices. You can do this by hand or with a mandolin slicer. It is not necessary to remove the skins - with the skin on you get s slightly more rustic taste. For larger butternut squash, you might want to halve or even quarter your slices. You're the boss. 
  3. In a bowl, rub in the olive oil, making sure that all slices are coated. 
  4. Place on a baking sheet lined with baking paper or a silicone baking mat, making sure the slices do not overlap
  5. Season with sea salt and scatter over the rosemary or thyme (or a bit of both). Sprinkle sparingly with cayenne pepper if you'd like a bit of heat. I also seasoned some with paprika, with tasted equally yummy.
  6. Bake for ca 20-25 minutes until the crisps are hardened and browned. THis time will vary depending on how thin your slices are.
  7. Enjoy on their own or with dips


I actually cut the rest of the squash into slices and baked them as well, after scooping the seeds out in the middle. My kids enjoyed them as "pumpkin wheels" - much more fun to eat than just as boring little squares.


Serving: 60g Calories: 83kcal Total Carbohydrates: 5.8g Protein: 0.5g Fat: 7g Sodium: 2mg Fiber: 1g Sugar: 1.1g