BAKED KABOCHA SQUASH CHIPS | dolly and oatmeal

since there’s so many thanksgiving recipes already out there, i thought i’d come in here with something festive, yet a little lighter. personally, with 2 little ones and not much time to cook, we’re planning to order our holiday sides from a local shop (frank and i are making a turkey - it’s become our yearly thing). so i thought i’d share this super easy recipe for homemade winter squash chips!

not only are they aesthetically pleasing, but they taste so good. they definitely bring me back to my Terra chip days - a bit heartier than a potato chip, and a smidge on the sweet side. because they can be a bit time consuming (and by time consuming, i mean you’re mostly just babysitting while they bake in the oven), i like to serve them with other dippers - potato chips, crackers, cut veg, etc. they bring a super festive vibe to the appetizer table, too, which i especially love this time of year :)

baked kabocha squash chips | gf & v

print the recipe!

notes:

if you don’t have/can’t find kabocha squash, acorn squash is a great alternative.
i like to serve these chips alongside other favorite dippers - potato chips, crackers, cut veg, etc.
go wild with seasonings. i went plain, but you could use anything here - get creative!
serve this with your favorite dip - hummus (my favorite), vegan onion dip, whipped tahini, or vegan labneh.
these are best eaten the day they are made, but will stay fresh in a sealed bag for up to 2 days.

ingredients

1/2 kabocha squash, cut in half and seeds scooped
2 tablespoons extra virgin olive oil
1/2 teaspoon fine grain sea salt
fresh ground pepper, to taste
flaky salt, to finish

method

preheat oven to 250°F, line 2 baking sheet with parchment or a silpat, and set aside.
use a mandolin to slice the squash super thin - about 1/16-inch. with your hands, toss squash slices with the olive oil, fine salt, and pepper to taste, until all slices are nicely coated (add more oil as needed, but be careful not to add too much). arrange the squash slices in a single layer on the baking sheets.
bake the squash for 1 hour, rotating the sheets top to bottom, halfway through. after 1 hour flip the chips over and continue to bake them until they’re browned and crunchy, about 30-40 minutes.
remove the chips as they bake and become crispy (some chips may take longer to crisp up), transfer them to a cooling rack to cool completely.
once all chips are baked and crunchy, serve with a good sprinkle of flaky salt, and a good dip (like hummus!).