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Snack recipe · from the recipe book

Cumin Sesame Butternut Squash Chips

Thin, golden butternut rounds bake slowly into crisp, lightly sweet chips with warm cumin, smoky paprika and toasty sesame seeds.

Cumin Sesame Butternut Squash Chips

Ingredients

  • 4¼ cups cubed600 gButternut squash, peeledneck only, sliced 1/16 inch thick
  • 1½ tbsp20 gOlive oil
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ¼ tsp2 gSalt
  • 1½ tbsp12 gSesame seeds

Steps

  1. Preheat the oven to 275°F (135°C) and line two sheet pans with parchment.
  2. Slice the butternut neck very thin on a mandoline, then blot the slices dry with a towel.
  3. In a small bowl, stir together the cumin, paprika and salt to make the spice mix.
  4. In a large bowl, toss the butternut with the olive oil until every slice is lightly coated, then sprinkle with half of the spice mix and toss again.
  5. Spread the butternut in a single layer on the two pans, slices not touching.
  6. Bake for 25 minutes, then flip the slices, sprinkle with the remaining half of the spice mix and the sesame seeds, and switch the pans between racks.
  7. Bake 20 to 30 minutes more, checking often and pulling slices as they turn golden at the edges and feel dry in the center.
  8. Cool the chips on the pans for 10 minutes; they crisp further as they cool. Store any leftovers in an airtight container.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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