Roasted Butternut Squash Chips

Makes about 2–3 cups of chips.

1 small (about 1½ pounds) butternut squash

Olive oil


1 tablespoon minced herbs (try sage and thyme to start)

Heat oven to 250°. Line 2 baking sheets with parchment.

Cut the squash in half through its “waist.” Peel the squash and remove the seeds. Slice the squash very thin (⅛ inch or so) using a mandoline or a sharp knife.

Toss the squash with a few glugs of oil—you want to lubricate, but not drown, the slices. Sprinkle with salt and the herbs, and lay the slices out, not touching, on the sheets. Put in the oven and bake for an hour.

Reduce heat to 200°F. Flip the squash slices over and bake for another hour. Turn off oven and let the chips cool for a few hours.

Mary Reilly

Mary Reilly is the publisher and editor-in-chief of Edible Pioneer Valley. She is a local leader for the Chefs Collaborative Western MA chapter, and a member of Les Dames D’Escoffier and the IACP. In a past life she was the chef-owner of Enzo Restaurant & Bar. When not writing, editing, or engaged in supersecret publisher activity, she can be found experimenting in her kitchen.