3

My goal is to make a crispy butternut squash chip without deep frying, but from all my various trials, the chips keep coming out chewy, with a texture similar to fruit leather.

My main method has been to slice butternut squash on a mandoline to approx 3-4 millimeters, toss in oil and salt, bake in oven at 400F for approx 35 min on a wire rack on top of a sheet pan, then place the chips in my dehydrator at 125F for 5 hours.

I've also tried boiling them instead of baking for 5 min before the dehydrator and baking at 400F for 20 min then 500F for 10 min before the dehydrator. Both methods still produced the same leathery / chewy texture. I've also tried putting the cut butternut squash straight in the dehydrator, but I don't like the raw taste that the squash retains. Finally, I've tried putting the squash slices in the oven at 300F for 30 min as well to no avail.

It seems to me that there might not be enough starch content in a butternut squash to get a true crispy chip like you'd find in a potato. Does this make sense?

I'd love any advice anyone can offer on how to get these things crispy and crunchy. Thanks!

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Browse other questions tagged or ask your own question.