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►  Makes 4 Servings
12 ounces (350 g) acorn squash

1 tablespoon (15 ml) sunflower oil

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon ground mustard seed

1/4 teaspoon white pepper

Preheat the oven to 300ºF (150ºC, or gas mark 2), and line a baking sheet with parchment paper.


Cut your acorn squash in half lengthwise and scoop out the seeds. You can discard the seeds or save them to roast later. Slice your squash into 1/8-inch (3 mm) thick half-moons and place them in a large mixing bowl.


Drizzle oil over the squash, and sprinkle thyme, salt, mustard seed, and white pepper over as well. Gently toss the squash until evenly coated, then spread it out in a single layer over the parchment paper. Bake for 20 minutes, then carefully flip each slice over, baking for an additional 20 to 30 minutes, or until the pieces are golden brown.


Take the baking sheet out and sprinkle the chips with salt. You can serve the chips right away or cool on a rack for 20 to 30 minutes before putting them in a jar or bag with a moisture- absorbing packet.


Recipe Notes

You can try this recipe with the same quantity of other squash, such as butternut, kabocha, or delicata. Baking times may vary depending on if the squash slices are smaller or larger.