Butternut squash chips (gluten free)



Free from:

Gluten, milk/lactose, nut, sesame, egg, soya, lupin, sulphites, fish, crustaceans, mustard, celery, molluscs, meat. VEGAN


None of the 14 key allergens


This recipe also works well with courgette, other types of squash, potato and sweet potato

Preparation time:

10 minutes

Cooking time:

25-30 minutes




½-1 butternut squash (peeled, deseeded and cut into chip shapes)

Olive oil spray

1 tbsp fresh/dried rosemary

1 tsp coarse sea salt


1. Preheat the oven to 200°C

2. Prepare the butternut squash

3. Spray an oven tray/roasting tin with spray oil

4. Place one layer of butternut squash on the tin

5. Spray the butternut squash with spray oil

6. Sprinkle generously with coarse sea salt and fresh/dried rosemary

7. Roast for 25-30 minutes until tender

Serving suggestion: Serve as a substitute for potato or as a an additional vegetable. They really are incredibly tasty.

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