A fun and easy recipe for crinkle-cut butternut squash chips or fries. Tempt picky eaters to try something new with this delicious vegetable side dish.
Are there any kids out there who don’t like chips? (Or fries if you’re in the US?) Not many I’m sure. I often make homemade baked potato wedges or sweet potato fries to provide a healthier alternative but now these butternut squash chips are my new favourite.
The first time I made them I didn’t even have time to put them on the table before Miss R arrived and announce “these look nice” and pinched one straight off the baking tray. What a result – she’s never been willing to try butternut squash before.
They are so easy to make. To make these crinkle cut butternut squash chips you will need a crinkle cutter like this one* although you could of course cut them straight if you preferred. I’ve added a few herbs and spices to them but it’s up to you – you could leave them plain if you preferred or maybe even add some chilli if you have any spice lovers at home.
Crinkle cut butternut squash chips
- 1/2 butternut squash peeled and deseeded
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp chilli powder optional
- Salt and pepper to taste
- 2 tbsp olive oil
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Cut the butternut squash into 1 cm thick slabs. This will work best if you use the half of the squash that doesn’t have the seeds into it.
Then using your crinkle cutter slice the squash into 1 cm thick chips or fries.
Place in a bowl with the oil, herbs and spices. Season with salt and pepper if required. Mix well.
Place on a lightly greased baking tray and bake for 20-25 minutes, turning halfway or until cooked through.
Pin crinkle cut butternut squash chips for later
I have added this post to the following blog linkys: