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    Home ▸ Vegan Snacks

    Baked Kabocha Squash Chips

    Last modified: October 5, 2022. Originally posted: October 2, 2014 By Sophia DeSantis

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    Jump to Recipe Print Recipe
    Baked Kabocha chips with thyme

    Help bring in fall with these delicious and healthy Kabocha Squash Chips. Eat them as a snack or side dish, full of taste and nutrients!

    Baked Kabocha squash chips with thyme in a white bowl sitting on a wooden surface

    I discovered Kabocha squash last fall when experimenting with different recipes for the cooler weather that was approaching. I first used it in my Four Bean Crockpot Chili and I loved how it still stayed al dente after cooking in a crockpot all day.

    I am pretty sensitive with textures and slimy overcooked veggies make me gag, especially now in my preggo days. Kabocha is an Asian winter squash and similar to a butternut squash in flavor. I love that you can cook and eat the skin because peeling skin off is a huge pain!

    A good friend of mine gave me the idea to make this awesome squash into crispy chips in the midst of my major morning sickness when veggies were not agreeing with me.

    I love the slightly sweet taste complemented with the dusting of Himalayan pink salt I added and hint of thyme. I made these both with and without a spray of coconut oil and either way was delicious. The slight coconut taste did give an extra depth of flavor though! But if you avoid oil, the good news is that it is great without it too.

    A close up of Baked Kabocha squash chips with thyme in a white bowl

    Top Tip For Making Kobocha Squash Chips

    Baking these to crispness can get tricky, and I found that straight on parchment paper works best without oil or with very little oil. Because Kabocha releases water when cooked (especially freshly picked ones), if covered with too much oil, the oil almost traps the water in and doesn't allow the squash to crisp up as nicely.

    The best way I found to cook it in order to get the crispiest chips is to place a drying rack on top of a cookie sheet and lay the squash strips across the rack. This way the squash stays dry as the water is collected below. Using parchment on a cookie sheet also worked. If you do use oil, a spray works best so that there isn't a solid layer of oil and water can still evaporate. Hope you enjoy! My kids LOVED these!

    Slices of Baked Kabocha chips with thyme on a cooling rack

     

     

    Baked Kabocha squash chips with thyme in a white bowl

    Baked Kabocha Squash Chips

    Sophia DeSantis
    Help bring in fall with these delicious and healthy Kabocha Chips. Eat them as a snack or side dish, full of taste and nutrients!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Appetizer, Snack
    Cuisine American
    Servings 4 servings
    Calories 78 kcal

    Ingredients
     
     

    • 1 medium Kabocha Squash
    • Himalayan pink salt to taste
    • 8 thyme sprigs

    Instructions
     

    • Preheat oven to 400°F (200°C). Wash and thinly slice squash (skins on). Using a mandolin may help with getting even baking of the squash pieces since your slices will be uniform.
    • Place cooling racks on cookie sheets (you will most likely need two so that the slices have room and aren’t overlapping too much) and line the slices on the racks. 
    • You can also use parchment lined cookie sheets instead of the racks. Sprinkle with salt, and place 4 sprigs of thyme on each, spreading them out. Bake for 20-25 minutes, depending on thickness, until golden brown and crispy.

    Notes

    • Kabocha squash releases water when cooked, especially if freshly picked, so cooking on cooling racks on top of a cookie sheet allows the pieces to get crispier. 
    • Cooking on parchment paper on a cookie sheet works too. If using oil, use a spray so that there is not a solid layer of oil. This allows the water to evaporate instead of getting trapped inside and creating a mushy texture.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 78kcalCarbohydrates: 19gProtein: 2gFat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 9mgPotassium: 799mgFiber: 3gSugar: 4gVitamin A: 3170IUVitamin C: 30.9mgCalcium: 71mgIron: 1.7mg

    Nutrition and metric information should be considered an estimate.

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    1. Maha

      July 21, 2021 at 12:07 pm

      Can I use a dehydrator instead of using my oven, it's so hot and humid where I live.

      Reply
      • veggiesdontbite

        July 21, 2021 at 10:01 pm

        Hi Maha! You can certainly try! I have never tried it but I bet they'd be delicious.

        Reply
    2. Jamie Waaler

      October 29, 2020 at 4:19 pm

      If you slice these thin on a mandolin, don't cook it at 400° for very long...mine were almost completely black after only 12 minutes! I'll have to try them again at a lower temperature/time! I'm sure the thickness of your slices makes the difference!

      Reply
      • veggiesdontbite

        October 29, 2020 at 10:23 pm

        Hi Jamie! The thickness definitely determines the baking time. Also ovens vary so much, I recommend watching them closely for sure!

        Reply
    3. Emily Kemp

      May 29, 2018 at 6:06 am

      Chips are my weakness, can't wait to try these!

      Reply
    4. circusgardener

      October 17, 2014 at 4:07 am

      Great idea and technique. Looking forward to giving this a try.

      Reply
      • veggiesdontbite

        October 17, 2014 at 7:54 am

        Thank you!

        Reply
    5. Luke Jones - Health Room

      October 13, 2014 at 6:17 am

      These look awesome! Thanks for sharing!!!

      Reply
      • veggiesdontbite

        October 13, 2014 at 7:18 am

        Thank you! You're welcome, hope you enjoy!

        Reply
    6. Dina

      October 04, 2014 at 7:36 am

      It sounds an interesting and healthy snack, I'll have to try it.

      Reply
      • veggiesdontbite

        October 04, 2014 at 7:38 am

        You'll like it because you like butternut squash! We can make some when you get back.

        Reply
    7. alifemoment

      October 02, 2014 at 9:14 am

      What a nice idea, I will definitely give it a go.
      it's a nice and healthy snack, Thanks for sharing

      Best regards,
      Alice

      Reply
      • veggiesdontbite

        October 02, 2014 at 9:15 am

        Thank you Alice! It's so easy because you don't have to peel the squash, it's edible! So wash, slice and bake. We love them!

        Reply

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