Healthy Meal Prep
Crispy Squash Chips Recipe

Crispy Squash Chips


Turn the peels of acorn squash into a savory snack by making them into cumin- and cinnamon-flavored chips, perfect alongside a lunch sandwich or bowl of soup.


  • 2 small
  • 1 tablespoon olive oil
  • ½ teaspoon
  • 1 pinch ground cumin
  • 1 pinch ground cinnamon


  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
  3. Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
  4. Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
  5. Season roasted chips with salt as needed.

Add comment

Nutritional Information

Crispy Squash Chips

Servings Per Recipe: 2
Calories: 187.6
% Daily Value *
protein: 5 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 20 %
fat: 11 %
saturated fat: 5 %
vitamin a iu: 23 %
niacin equivalents: 22 %
vitamin b6: 30 %
vitamin c: 57 %
folate: 13 %
calcium: 11 %
iron: 43 %
magnesium: 39 %
potassium: 31 %
sodium: 18 %
thiamin: 44 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved