Easy Butternut Squash Parmesan Chips (2 Ingredients)
These incredible butternut squash chips are an effortless way to enjoy a warm, savory snack with a satisfying crunch. This chip trend firsts went VIRAL with my Smashed Broccoli Chips, Parmesan Potato Chips, Carrot Chips and the super viral Onion Ring Chips I made. The key is slicing the butternut squash thin with a mandoline! Make sure you season these chips well with your favorite seasonings.
The addition of two cheeses transforms a simple vegetable into a crisp, savory chip. As the slices bake, the mozzarella melts and bubbles, clinging to the edges of the squash, while the Parmesan crisps into a lacy, golden crust.
To complete your easy snack, simply bake the slices until the edges are golden brown and the cheese is fully melted and slightly caramelized usually around 15-20 minutes in a hot oven. The result is a vibrant, flavorful chip that is perfect for dipping, topping salads, or enjoying straight off the tray.
With minimal prep and just two standout ingredients, you’ll have a wholesome and addictively cheesy snack ready in no time. You can use both mozzarella and parmesan or just use one of the cheeses only.
If you like this recipe, you will also love my VIRAL Crispy Parmesan Potato Chips or my 2 Ingredient Onion Ring Chips.
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Easy Butternut Squash Parmesan Chips (2 Ingredients)
Ingredients
- 10 oz butternut squash, sliced 1/8 inch thin
- 5 oz shredded parmesan cheese
- 5 oz shredded mozzarella cheese
- salt, Italian herb blend + garlic powder
- Lazy Tzatziki
Instructions
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
- Note About Butternut Squash: Do not slice them too thin-we don't want paper thin.
- Bring a pot of water to boil. Add in the butternut squash slices and add 1 tsp salt and bring back to a boil. Boil for only 1-2 minutes. Any longer and they'll turn to mush. Using a slotted spoon, transfer the slices to a paper towel lined platter and gently spread out.
- Sprinkle the baking sheet with cheese so that there is a thin even layer of cheese. Next, line up the butternut squash slices so that they're just slightly overlapping. Sprinkle the tops with salt, garlic powder and Italian herb blend. Bake for 20 minutes or until golden brown on the edges and in the center. Allow to cool for 10-15 minutes and then brake apart to serve.
Notes
- You can use all parmesan or all mozzarella if you like.
- Store leftovers in an airtight container in the fridge.
- If you don’t have butternut squash, you can use sweet potato.
Nutrition
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Holy crapdoodle! This was ridiculously easy & out of this world delicious. On behalf of my Canadian farm family, thanks so much Stella.
Best, janlyn.
Hi Janlyn, I’m so glad you liked them!!!
Stella your recipes are delicious!! and full of great new combinations, especially for cheese, which figures prominently in your
ingredients. Thank you for sharing your creations!
Thank you Shebra! I’m so glad you are resonating with the recipes!
So good! Followed the recipe as written and they turned out perfect!! Made a simple dip of Greek yogurt and Trader Joe’s zhoug. Spicy and delicious snack.
Hi Sarah, thanks for trying these out! I’m so glad you liked the snack!
Looks absolutely delicious, just a question, please. Do you peel the squash after the hot water bath? Also, are both cheeses under the chips? Neither sprinkled on top?
Thank You! Peel the squash FIRST! And yes, both cheeeses go under the squash. You can add a little extra on top – great idea!
These look yummy. Do you peel the butternut squash before slicing?
Yes !