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  • Ilva Navarro Bateman

    baked butternut squash chips with parmesan...these sound addicting! {pair them with kale chips and you've got a super healthy snack mix!}

  • Norma Owens

    BAKED BUTTERNUT SQUASH CHIPS (This recipe uses only the necks, so reserve the base for other recipes.) 2 butternut squashes with long necks, Parmesan, Olive oil, Salt. Cut necks off squash; peel; cut 1/8” slices. Drop in salted boiling water 2mins. Drain, rinse, pat dry. Brush with oil, salt, top with cheese. Bake 375F 15-20mins until crispy or microwave in batches high-power 10mins. Store airtight <1week.

  • Alice DeShane

    Baked Butternut Squash Chips | 2 Butternut Squashes with Long Necks Peeled and Sliced Thin, Shredded Parmesan Cheese, Olive Oil, Kosher Salt. Boil squash slices about 2 minutes. Drain and rinse the slices until cool. Pat dry. Place the slices on an oiled baking pan, taking care that the slices do not touch. Brush with a bit of olive oil, sprinkle with salt, and top with Parmesan. Bake 15-20 mins at 375 until brown and crispy. | A Couple Cooks

  • garden quilted

    Baked Butternut Squash Chips. I love sweet potato chips so think I will like these too.

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