Butternut Squash Chips
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.
Equipment
Ingredients
- ½ butternut squash peeled and deseeded
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon chilli powder optional
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- 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 2 tablespoons olive oil, 1 teaspoon dried sage, 1 teaspoon ground cumin and ½ teaspoon chilli powder (leave out for young children). 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.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 217kcalCarbohydrates: 23gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 18mgPotassium: 692mgFiber: 4gSugar: 4gVitamin A: 20114IUVitamin C: 40mgCalcium: 111mgIron: 3mg
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