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