These delicious acorn squash chips are topped with a creamy tahini-herb dressing. These chips make the perfect meatless, dairy-free side dish or appetizer!
These delicious acorn squash chips are topped with a creamy tahini-herb dressing. These chips make the perfect meatless, dairy-free side dish or appetizer!
This must-try recipe is a great option for vegans, vegetarians, and those on a gluten-free diet. These acorn squash chips are so easy to make, and wow, are they delicious!
What is the difference between butternut and acorn squash?
Butternut and acorn squash are winter squash, along with spaghetti squash and pumpkin. Butternut squash has a distinctly sweet, nutty flavor that lends itself well to sauces and soup. Acorn squash is hearty, mildly sweet, and best when baked or air fried.
Equipment
You will need a sharp knife or mandolin for these acorn squash chips. Plan on two baking sheets lined with parchment or a silicone liner.
Ingredients
- 1 medium to large acorn squash
- Herbs de Provence (or your favorite dried herb)
- Coarse salt
- Black pepper
- Olive oil
- Fresh lemon juice
- Tahini (store bought or homemade)
- Flat-leaf parsley (substitute with cilantro or arugula)
- Green onions
- Garlic, peeled
How to make acorn squash chips
- Preheat the oven to 250 degrees F.
- Wash acorn squash and dry off well with paper towels. Cut in half lengthwise. Scoop out the seeds with a spoon.
- Using a mandolin or a sharp knife, carefully cut into 1/16th of an inch thick pieces and place them into a large bowl.
- Season with salt, black pepper, and herbs de provence. Drizzle with 2 tablespoons olive oil. Gently toss to combine.
- Spread out evenly onto two parchment-lined baking sheets. Bake for 50 minutes, turning chips halfway through the cooking process.
- Store leftover acorn squash chips in an airtight container in the refrigerator for up to 4 days. Reheat in a 350-degree oven until warmed through and crisp.
Making the tahini dressing
- Add dressing ingredients to blender or food processor, and blend for 45-60 seconds. Check for consistency and flavor. Add more oil or water for a thinner dressing.
- Arrange acorn squash chips onto a plate.
- Top with a generous helping of tahini dressing and serve, or serve the dressing on the side.
Acorn Squash Chips
These delicious acorn squash chips are topped with a creamy tahini-herb dressing. These chips make the perfect meatless, dairy-free side dish or appetizer!
Equipment
- 2 baking sheets
Ingredients
- 1 medium to large acorn squash
- 1/2 teaspoon herbs de provence or your favorite dried herb
- 1/4 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For dressing:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1/4 cup flat-leaf parsley
- 2 medium green onions rough chopped
- 1 clove of garlic peeled
- 1/4 teaspoon salt adjust to your liking
- 2-4 tablespoons of water start with 2 tablespoons and add more as needed
Instructions
- Preheat the oven to 250 degrees F.
- Wash acorn squash and dry off well with paper towels. Cut in half lengthwise. Scoop out the seeds with a spoon.
- Using a mandolin or a sharp knife, carefully cut into 1/16th of an inch thick pieces and place them into a large bowl.
- Season with salt, black pepper, and herbs d’ provence. Drizzle with 2 tablespoons olive oil. Gently toss to combine.
- Spread out evenly onto two parchment-lined baking sheets. Bake for 50 minutes, turning chips halfway through the cooking process.
- Add dressing ingredients to blender or food processor, and blend for 45-60 seconds. Check for consistency and flavor. Add more oil or water for a thinner dressing.
- Arrange acorn squash chips onto a plate.
- Top with a generous helping of tahini dressing and serve, or serve the dressing on the side.
Nutrition
Calories: 322kcal | Carbohydrates: 17g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Sodium: 303mg | Potassium: 502mg | Fiber: 3g | Sugar: 1g | Vitamin A: 788IU | Vitamin C: 25mg | Calcium: 72mg | Iron: 2mg
