Butternut Squash Chips

fry any starchy veg and you're guaranteed a good time

fry any starchy veg and you’re guaranteed a good time

When I say ‘chips’ here, I really mean ‘crisps’ – as in the little strips of (usually) potato that come in a packet and are deliciously more-ish.

But, living with a Canadian, in a country very close to the US mainland, I’m forced to adopt certain Americanisms (the other day I said ‘trash’ when I meant ‘rubbish’…shudder).

I'm kind of in love with the colour of butternut squash

I’m kind of in love with the colour of butternut squash

Whatever you call ‘em, these guys are tasty. They’re fried in coconut oil so no unhealthy vegetable oils needed.

Initially I was going to give the crisps/chip treatment to plantains because they’re a staple food around here and very plentiful (not to mention almost constantly in season).

coconut oil is a heart healthy fat!

coconut oil is a heart healthy fat!

But I had a spare butternut squash lingering about the fridge, bothering the other vegetables and getting a bit rowdy so it was sacrified for the greater good.

The trick to these is to slice your veg very thinly, and try to get each slice the same thickness.

mine looked a little something like this

mine looked a little something like this

If you are lucky enough to own a mandoline (not to be confused with the charming string musical instrument), now’s the time to use it.

you can't just have one, or two, or three..

you can’t just have one, or two, or three..

Butternut Squash Chips

  • 1/2 large butternut squash, peeled and de-seeded
  • 1/2 cup coconut oil
  • 1 tsp sea salt
  1. Carefully cut the squash into slices about a cm thick.
  2. Heat the coconut oil over a high heat until it is very hot.
  3. Add the chips to the pan (do them in batches if your pan isn’t big enough, don’t crowd them in – they shouldn’t touch each other) and fry, turning once until brown on both sides.
  4. Remove from pan and generously sprinkle with salt.

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23 thoughts on “Butternut Squash Chips

    • Hi Michelle, sorry if that wasn’t clear – you cook them until they brown on both sides (it usually only takes a few minutes), eyeballing it is the best way of judging. Hope you enjoy!

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