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Squash chips are a healthy snack alternative to regular chips and they pack a ton of flavor. These easy baked veggie chips are a crispy side dish or great for late night snacking. You will have zero guilt about eating these!

Squash Chips - a healthy alternative to potato chips that pack a ton of flavor! | Persnickety Plates

Squash Chips

This might be the easiest veggie recipe I’ve ever made. It’s possible I’ve said that before, but I really mean it this time.

Plus, these squash chips taste good and they’re good for you. Not even in the questionable “good for you” way that I like to justify things. These are actually good for you.

They make a perfect healthy snack food so adjust the recipe accordingly to make however much you want. I only had one squash on hand so that’s what I made.

Squash Chips - a healthy alternative to potato chips that pack a ton of flavor! | Persnickety Plates

Tools you’ll need

  • Baking sheet – it’s nice to have the lip so your chips don’t slide off the pan
  • Olive Oil Sprayer – you want an even mist of olive oil on your chips and this helps to evenly distribute.

Now that I have an air fryer, I can also make air fryer zucchini chips.

Ingredients you’ll need

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • Squash – I used one yellow squash aka summer squash.
  • Seasonings – I use salt, pepper, and seasoned salt. Lemon pepper also works well or a blend like Montreal chicken or steak seasoning. You can customize to your liking.
  • Olive Oil – Avocado oil would also work.

How to make Squash Chips

This is one of my easiest recipes.

  1. Step One: First, very thinly slice the squash into disks. Super thin, like chips.
  2. Step Two: Next, add the squash disks to a bowl and lightly drizzle or spray with olive oil, add in the seasonings, and toss to coat.
  3. Step Three: Finally, arrange the chips in a single layer onto a baking sheet that has been lined with foil (or a silicone mat) and bake in a 265°F preheated oven for 1-2 hours. Check them after an hour and keep an eye on them so they don’t get too crisp.

That’s it!


How to store leftovers

Leftovers can be stored in an airtight container at room temperature for up to 5 days.

What’s the difference between a zucchini and a squash?

Not much! The main difference between a zucchini and a squash is the color.

Zucchini is green, squash is yellow.

Also, zucchini is usually straight and squash usually is larger at the bottom then tapers off. They taste the same and you can use either interchangeably in this recipe.

Need more vegetarian snacks? Try these:

Air Fryer Edamame
Buffalo Cauliflower
Roasted Chickpeas

Click here for my entire collection of snack recipes.

Squash Chips - a healthy alternative to potato chips that pack a ton of flavor! | Persnickety Plates
4.39 from 47 votes

Squash Chips

Servings: 1 cup
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Squash chips are a healthy but delicious alternative to regular chips that pack a ton of flavor!


  • 1 large yellow squash sliced into thin disks
  • salt
  • pepper
  • seasoned salt
  • olive oil or olive oil/non-stick spray


  • Preheat the oven to 255°F (low & slow) and line a baking sheet with tin foil. Set aside.
  • Slice your squash into very thin disks. Super thin, like chips.
    1 large yellow squash
  • Put the squash disks into a bowl, lightly drizzle or spray with olive oil and sprinkle with seasonings. Toss to coat.
    salt, pepper, seasoned salt, olive oil
  • Lay the squash in a single layer on the prepared baking sheet and bake for an hour. After an hour, check for crispness and continue baking up to 2 hours, depending on how crisp you prefer.
  • Enjoy!


One squash should = approximately one cup of chips, depending on the size of your squash.
Store leftovers covered at room temperature for up to 5 days.


Serving: 1g | Calories: 52kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 846mg | Fiber: 4g | Sugar: 7g | Vitamin A: 646IU | Vitamin C: 55mg | Calcium: 48mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published March 1, 2013

It’s March!! Yayay! That means I’m going to Chicago in 21 days & Mexico in 38 days. I’m also going to the Justin Timberlake/Jay-Z concert in 160 days. I like countdowns.

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  1. These sound really good. Can’t wait to try them. By the way, yellow squash and zucchini squash are two totally different squash. Yellow squash is also called crookneck squash.

  2. I plan to make this recipe with any extra squash I have remaining from a previous recipe. If I’m making these ahead of time, how can I best store them to ensure freshness for as long as possible? Can I do that or are these chips only best fresh?

    1. Honestly, mine have never lasted more than 2 days, so I’m not totally sure. I would keep them in an airtight ziplock bag or container, just like regular chips 🙂 I would guess they’d stay fresh for up to 5 days.

  3. Dropped by from a FB post of your oatmeal muffins. I thought these were winter squash chips. Darn. These do look good but maybe you could try winter squash, especially the neck of a butternut squash.

  4. I think I cut them too thin. Mine were done in an hour and stuck to the foil 🙁 but what I got off of it was delicious