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.
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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.
Other butternut squash recipes
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How to make crinkle cut butternut squash chips
They are so easy to make and are such a fun vegetable recipe for kids.
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.
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