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Loaded Butternut Squash Chips

Libby with Lemony Thyme
Cook Time 20 mins
Total Time 20 mins
Servings 6


  • 1 small butternut squash peeled
  • olive oil spray
  • salt & pepper or Cajun seasoning
  • 3 slices of bacon cut into lardons and cooked until crispy
  • 1/2 cup shredded cheddar
  • 2 scallions thinly sliced
  • 3 Tbl. sour cream


  • Preheat oven to 400 degrees. Spray baking sheet with olive oil.
  • Cut the neck off the butternut squash and peel (reserve bulb portion for another dish). Using a mandolin or sharp knife thinly slice the butternut squash into chips. Place in a single layer on baking sheet and spray with olive oil. Sprinkle with seasoning. Bake for 12 - 15 minutes, depending on thickness, until just tender and beginning to lightly brown.
  • Remove from oven and top with crumbled bacon, scallions, and shredded cheddar. Return to oven and bake an additional 5-7 minutes until cheese is bubbly. Allow to cool slightly before topping each with a dollop of sour cream.


The chips will crisp up as they cool slightly. You can also prepare the chips ahead and then top and bake them before serving.