Butternut Squash Chips - Dehydrator Method
Crisp and healthy butternut squash chips are easily prepared in a dehydrator, offering a tasty alternative to fried versions.
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Instructions
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Prepare the butternut squash by separating the neck from the bottom half, reserving the bottom for other use; trim the stem end and peel the skin from the neck.
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Slice the squash neck into very thin, almost transparent rounds using a mandoline or similar tool.
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If desired, toss the squash slices with oil until evenly coated.
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Arrange the prepared squash slices in a single layer on dehydrator trays, ensuring no overlapping.
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Dehydrate the squash at 145F (63C) for 2 hours, then reduce the temperature to 110F (43C) and continue drying for an additional 8 to 10 hours.
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Allow the chips to cool for 10 minutes within the turned-off dehydrator to achieve crispness; if not fully crisp, dry an additional 1 to 2 hours at 110F (43C).
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Season with salt if preferred, then serve immediately or transfer to airtight containers once cooled.