Butternut Squash Chips {crispy, comforting, and better than regular chips! }

If you love a good oven-fried fries, these butternut squash fries might become your new obsession. They give you that warm, salty, crispy fried moment with the natural sweetness and earthy flavor of butternut squash. My family ate them straight off the baking sheet, and honestly, I couldn’t blame them.

When I was trying to come up with more interesting vegetable side dishes, I started making these that didn’t feel like just another bowl of steamed vegetables. Since I already love turning everything into chips, pumpkin felt like the next logical experiment. The result is golden, slightly sweet, slightly smoky chips that taste great mixed with almost any seasoning!

before starting

Before you start cooking, here are some helpful notes so your fries come out perfect.

• Choose your pumpkin: Butternut squash works best, but acorn, kabocha, or delicata squash also make delicious chips.
• Peel the pumpkin first: The skin remains tough even after roasting, so peel the squash before slicing. If the peel feels too hard, place the pumpkin in the microwave for 30 to 60 seconds to soften it slightly and make it easier to peel.
• Use cornstarch for crispiness: Cornstarch or arrowroot flour can help crisp up the fries in the oven without the need for as much oil.
• Choose your oil: Olive oil works great, but avocado oil or ghee also makes a nice coating on the chips.
• Season it your way: Cumin, paprika, garlic powder, and onion powder add smoky warmth that complements the natural sweetness of the squash.

How to Make Butternut Squash Chips

Here’s a quick look at how to make these delicious, crispy oven fries.

1. Coat the pumpkin with corn starch

Toss peeled and sliced ​​butternut squash fries with cornstarch.

Pro tip: Shake off excess cornstarch so that the chips are crispy rather than mealy.

2. Add oil and spices

Toss chips with olive oil and spices until evenly coated.

3. Place on baking sheet

Spread fries in a single layer on lined baking sheet without overcrowding.

Pro tip: Make sure the fries don’t overlap so each side gets crispy.

4. Bake until crispy

Bake until fries are tender on the inside and lightly browned on the outside, flipping halfway through.

Pro tip: For extra crispiness, increase the temperature to 450 degrees for the last few minutes.

air fryer method

Here’s how to make these fries in the air fryer for extra crispy goodness.

1. Place cut, seasoned fries in a single layer in the air fryer basket.
2. Air fry at 400 degrees F for about 30 minutes, shaking halfway through.
3. Check for crispiness and add a few more minutes if the fries are thicker.

Pro tip: Shake the basket halfway through to crisp up each fry.

Recipe Tips and Tricks

Here are some of the best tips to help your butternut squash fries come out crispy and delicious every time.

• Cut evenly: Cut the fries into similarly sized strips so they cook at the same rate.
• Microwave oven shortcut keys: Place uncooked fries in the microwave for 6 to 8 minutes to soften them, or shorten the baking time if you’re in a hurry.
• Use parchment paper: Parchment paper or silicone mats will keep the fries from sticking and prevent them from tearing.
• Flip for even browning: Flip halfway through to crisp up both sides.
• Try spices: Depending on your mood, try paprika, smoked paprika, Italian seasoning or curry powder.
• If you want them crispier, soak: Soak cut fries in water overnight, dry thoroughly, then toss with cornstarch for extra crispy fries.

Food recommendations

Here are some delicious dishes that pair well with these chips so you can create a hearty and satisfying meal.

Store and reheat

Here are the best ways to store and reheat leftover pumpkin fries to keep them delicious.

• refrigeration: Store in an airtight container for up to 3 days.
• freeze: Freeze in a single layer, then transfer to bags and store for up to 2 months.
• Reheat: Reheat in oven or air fryer to restore crispiness.
• Leftovers: Slice into salads, stuff into wraps, or use as the base for egg-veggie bowls.