Butternut Squash Chips

Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Active: 50 min
  • Yield: 4 to 6 servings
Share This Recipe


1 tablespoon kosher salt 

1/2 teaspoon garlic powder 

1/2 teaspoon paprika 

1/4 teaspoon light brown sugar 

1/8 teaspoon ground black pepper 

Pinch cayenne 

2 small butternut squash, peeled 

Melted duck fat, for frying (or canola oil) 


  1. In a small mixing bowl, thoroughly combine the salt, garlic powder, paprika, brown sugar, black pepper and cayenne. Set aside.
  2. Using a sharp knife, cut the tubular top portion away from the globe-shaped bottoms of both squash. Using the knife or a mandoline, shave the tops into chips. Submerge the chips in a deep container with ice water for 10 minutes (this removes any extra starch and makes the chips crispy). Strain the chips and pat dry.
  3. Meanwhile, using an instant-read thermometer, bring 3 inches of duck fat to 325 degrees F in a heavy gauge Dutch oven over medium heat. Working in batches, fry the chips until they are golden and crispy, 5 to 7 minutes. Transfer with a fine mesh strainer to a paper-towel-lined dish. Season immediately with a sprinkle of spice mix. Repeat until all chips are fried. Transfer to a large bowl and serve.

Roasted Butternut Squash

Roasted Butternut Squash

Butternut Squash Soup

Caramelized Butternut Squash

Butternut Squash Lasagna

Instant Pot Butternut Squash Soup

Coconut Curried Butternut Squash Soup

Butternut Squash Frittata