Butternut Pumpkin Chips

    (306)
    35 minutes

    These butternut pumpkin chips are nutritious and tasty. They are similar in taste to sweet potato chips and an excellent alternative to potatoe chips.


    301 people made this

    Ingredients
    Serves: 4 

    • 1kg butternut pumpkin, halved and seeded
    • pinch salt to taste

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven to 220 degrees C.
    2. Use a sharp knife to carefully cut away the rind from the pumpkin. Cut the pumpkin into sticks like chips. Arrange pumpkin pieces on a baking tray and season with salt.
    3. Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Chips are done when they are starting to brown on the edges and become crispy.

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    Reviews and Ratings
    Global Ratings:
    (306)

    Reviews in English (228)

    by
    384

    I shook these in a gallon zip-loc bag with olive oil and kosher salt. I spread them evenly on baking sheets and flipped often. Occasionally the excess water from the squash would pool in the pans so I drained them once or twice during baking and I really think this helped cut down on the mushiness. They are softer than french fries, but mine were not really mushy. Delicious!! My kids liked these as well as the adults at my dinner tonight. I will make these again for sure.  -  21 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    302

    Really yummy! Like other reviewers, I coated the slices in olive oil, sprinkled with salt, pepper, cinnamon, a tiny bit of nutmeg. I also put the cookie sheet into the oven while it was pre-heating to warm up the pan, this helps the fries to be crispy, instead of soggy.  -  12 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    230

    I tossed mine in olive oil first and needed to bake them more like 45 minutes. Also, I just cut mine into round pieces. It is way easier to cut. I just slice all the way down the squash...time saver. I will make this again for sure.  -  28 Mar 2008  (Review from Allrecipes USA and Canada)

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