Squash Chips

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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

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.

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

Equipment 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.


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.

More vegetarian snacks

Air Fryer Edamame
Buffalo Cauliflower
Roasted Chickpeas

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

Squash Chips

Melissa | Persnickety Plates
Squash chips are a healthy but delicious alternative to regular chips that pack a ton of flavor!
4.22 from 19 votes
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Snack
Cuisine American
Servings 1 cup


  • One yellow squash
  • salt
  • pepper
  • seasoned salt
  • olive oil or olive oil/non-stick spray


  • Preheat your oven to 255 degrees (low & slow) and line a baking sheet with tin foil. Set aside.
  • Slice your squash into very thin disks. Super thin, like chips.
  • Put the squash disks into a bowl, coat with olive oil (or spray), sprinkle with seasonings and toss to coat.
  • Lay the squash in a single layer on your prepared baking sheet and bake for 2 hours. Mine could have probably come out a few minutes sooner but I was vacuuming and got distracted. Keep an eye on yours.
  • That’s it. I wasn’t lying.


One squash should = approximately one cup of chips, depending on the size of your squash.

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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  1. Janna Renee says

    Yum. Those do sound super easy and yummy! I love squash, so I’m totally down to try them!

  2. Kelley Wilson says

    I LOVE squash, can’t wait to try these this summer

  3. maryjquitecontrary says

    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.

    • Melissa {Persnickety Plates} says

      Hmm…my grocery store labels them the same thing 🙂 Thanks for clarifying. Basically I meant you can use yellow squash or (green) zucchini, they’re interchangeable. http://goo.gl/jvkJP1

  4. Sarah Silvester says

    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?

    • Melissa Williams says

      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.

  5. Kimberly Bach says

    Question: any way to store these?

    • Melissa Williams says

      In a ziplock/airtight bag or container should work. Ours never last long enough 🙂

  6. Paula says

    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.

    • Melissa Williams says

      Hi Paula, good idea! Likely the same method 🙂

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