Let’s turn this colourful harlequin squash into delicious, crispy, and healthy chips that you’ll crave again and again! One of the best things about harlequin squash is that you can eat the whole thing—skin, pulp, and seeds—making this recipe a zero-waste, flavour-packed snack or side dish. It’s a wonderful way to enjoy seasonal produce at its best: harlequin squash is sweeter and more affordable right now, so it’s the perfect ingredient to experiment with. These chips are baked or air-fried to crispy perfection with just a few simple ingredients like Parmesan, garlic powder, and oregano. They’re a wholesome alternative to regular potato chips, with a lot less guilt and a lot more nutrients. Whether you’re after a crunchy snack, a side for dinner, or something fun to share, these Parmesan squash chips hit all the right spots. They come together quickly, need minimal prep, and are incredibly satisfying. Give them a try—you might just find yourself craving squash chips on repeat.
Ways To Enjoy
- Serve as a crunchy snack with your favourite dip Beetroot & Butter Beans Dip, Carrot Hummus or a vegan cream cheese Tofu Cream Cheesee
- Use as a side to soups Ribollita (Italian Vegetable & Bread Soup), stews Lenticchie in Umido (Italian Lentil Stew), or salads Autumn Saladfor added texture.
- Crush and sprinkle over pasta or roasted veggies for extra flavour.
- Add to lunchboxes or picnics for a healthier chip option.
Tips
- Slice evenly: Use a mandoline or a sharp knife to get uniform thin slices for even cooking.
- Don’t overcrowd: Spread the slices out so they crisp up nicely instead of steaming.
- Shake or flip: If using the air fryer, shake halfway through; if baking, flip slices at 20 minutes for extra crispiness.
- Keep an eye: Oven times vary, so check regularly to avoid burning.
Swaps
Harlequin squash: Any firm squash like butternut, acorn, or kabocha can be used — cooking times might vary slightly.
Parmesan cheese: Pecorino or Grana Padano are great alternatives. For a dairy-free option, nutritional yeast adds a cheesy flavour.
Oil: Olive oil works well, but you can also use avocado or sunflower oil.
Garlic powder: Fresh minced garlic can be used, but add it halfway through cooking to avoid burning.
Storage
Fridge: Store leftover chips in an airtight container for up to 2 days. Reheat in a hot oven or air fryer to crisp them back up.
Freezer: Not recommended to freeze once cooked, as chips lose crispiness.
More Squash Recipes
- Thai Butternut Squash Soup
- Spaghetti Squash with Lentil Ragù
- Kale & Butternut Squash Cous Cous Salad
- Creamy & Golden Butternut Squash Pasta
Parmesan Squash Chips
Ingredients
- 1 harlequin squash
- 15 ml oil
- 20 g Parmesan cheese grated
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 pepper
- Salt
Instructions
- Slice the squash in thin slices, keep the skin on (keep the seeds too! In the next few days I am going to show you something delicious you can make with them).
- Add to a bowl with the rest of the ingredients and give it a good toss, with your hands is easier.
- Lay on a tray with baking paper on it and make sure the slices don’t overlap.
- Bake in a pre heated oven fo 30-40 mins at 180C (but check at minute 20, time might change depending on the thickness of your squash slices.Alternative bake in the air fryer for 10-15 mins at 180C (I never ore hear the air fryer), shake half way.