These simple-to-make oven-roasted delicata squash crisps are flavourful, crisp, and great for when you have an abundance of squash that want to do something different with during the autumn season.
These caramelized delicata squash crisps are coated in spices and oven-fried in the oven to get their crispiness.
They are super easy to make, and once you have a batch done they will disappear fast!
Why You Will Love It
- The caramelization produced a nice dark flavor with a touch of the natural sweetness from the squash itself.
- Great bite-sized snacks or side dish
- Easy to Make
Ingredients for Delicata Squash Rings
- Delicata Squash - I use delicata squash for this recipe.
- Oil - I like to use a neutral oil like avocado oil to make these delicata squash chips.
- Spices - To keep it simple, I use easy-to-find spices like paprika, cumin, garlic powder, and onion powder. You can use celery salt in place of salt for a bit more flavor as well.
How to Make Delicata Squash Crisps
I used a mandolin to make these flowered-looking cuts to keep the ring shape more uniform but you can use a knife to do this as well. Just be very careful because they are tough to cut!
If you want to keep the ring shape, I found it easiest to cut a few slices off the end first, then scoop out the seeds, and then continue to cut out the rest of the slices.
I cut them about ⅛ inch thick and they took about 45-60 mins to brown and crisp up.
You need to make sure the squash is all coated with oil (essentially we are deep frying it in the oven) and try to refrain from touching them too much so they can form a nice crust.
To get the squash crispy, this is a must: Pre-heat a cookie sheet with oil hot before putting the squash on. This will help it instantly cook and sear in some crisp, else the squash will just chill out all mellow and soften on a cool pan and it won't crisp up properly. Keep a close eye on these as well.
Burnt squash turns out very bitter so try to keep an eye on them to make sure they don't burn.
Don't throw away these seeds! You can toast them up with some oil, and some spice of your choice for a crispy snack as well!
Delicata squash has a very thin skin and does not need to be peeled before cooking them which means you can easily eat the skin with the squash together as well!
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Caramelized Delicata Squash Crisps
- Make sure your tray is piping hot before putting the slices down to start off the initial crisping
- Don't throw away these seeds! You can toast them up with some oil, and some spice of your choice for a crispy snack as well!
- 1 delicata squash
- ¼ oil (canola, vegetable or peanut oil)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 tablespoon garlic powder
- salt to taste
- Slice the squash into ⅛ inch slices, and discard the ends.
- In a small bowl, combine all the spices in the ingredient list
- Toss the squash slices in oil and then coat them with the spices
Bake them in the oven
- Preheat oven to 350F
- Oil (liberally) a cookie sheet and put it into the oven to get it nice and hot. (This step is crucial to start the squash off crispy)
- Once the pan is very hot and the oven has reached it's temperature, lay the slices down onto the cookie sheet
- Bake for 20-25 mins, then flip the squash (Try not to flip them too often, so it can create a crust)
- Bake for another 20 mins
- Remove from the oven to cool slightly to get that crisp but eat it right away. This dish tastes best fresh so dig in!
*Nutritional information is calculated using online tools and is an estimate*
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Janetta Dobler says
I cut these in my spiralizer with the slice blade. Trying these for the first time. Hoping to eat more veggies and these sounded good!