Florencia Baldini Last Updated on November 4, 2025Let’s turn one of autumn’s most beautiful vegetables into a crispy, flavour-packed snack you’ll love — Parmesan Squash Chips. Made with harlequin squash, a small, colourful variety with a naturally sweet flavour, these chips bake up golden and crisp on the outside while staying tender inside.
What makes harlequin squash so special is that you can eat the entire thing — skin, pulp, and even the seeds. The skin becomes beautifully soft when roasted, so there’s no peeling or waste involved. It’s one of those seasonal gems that shows up in early autumn and stays around through winter, making it perfect for cosy, nourishing recipes like this one.
These baked or air-fried squash chips are a lighter, more nutritious alternative to potato chips, made with just a few wholesome ingredients — olive oil, Parmesan, garlic powder, and oregano. Each bite gives you that satisfying cheesy crunch, with an extra boost of vitamin A, fibre, and antioxidants from the squash itself.
Enjoy them as a snack, a crunchy topping for soups, or a simple side dish that brings colour, texture, and flavour to your plate.
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.
Step-By-Step Instructions
Step 1 – Slice the squash thinly and remove the seeds. Step 2 – Toss the slices with olive oil, Parmesan, and seasoning until evenly coated. Step 3 – Lay on a parchment-lined tray and bake for 30–40 minutes (or air-fry for 10–15), flipping or shaking halfway through.
Tips
- Slice evenly: This ensures they crisp up evenly.
- Keep the skin on: It softens as it bakes and adds texture and extra fibre.
- Flip halfway: For maximum crunch, flip the slices midway through baking or air-frying.
- Don’t overcrowd: Spread them out so they roast, not steam.
- Add spice: A pinch of chilli flakes or smoked paprika adds warmth.
Swaps
Parmesan cheese: Pecorino, Grana Padano, or nutritional yeast for dairy-free.
Oil: Olive oil gives great flavour, but avocado or sunflower oil also work.
Garlic powder: Fresh minced garlic can be added halfway to avoid burning.
Oregano: Try rosemary or thyme for a different twist.
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
Video
Ingredients
- 1 harlequin squash, sliced
- 15 ml oil
- 20 g Parmesan cheese, grated
- 1 tsp garlic powder
- 1 tsp oregano
- ½ pepper
- salt
Instructions
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and set aside.
- Slice the squash into thin, even rounds — no need to peel or remove the seeds (they’ll roast beautifully, and I’ll show you a delicious way to use them soon!).
- Add the slices to a bowl with olive oil, Parmesan, and seasonings, then toss well until everything is evenly coated — using your hands makes it easier.
- Spread the slices on the prepared tray in a single layer so they crisp up evenly.
- Bake for 30–40 minutes, checking around minute 20 as the time may vary depending on thickness.
- For a quicker version, air-fry at 180°C (350°F) for 10–15 minutes, shaking the basket halfway through for even crisping.
Notes
- Harlequin squash has edible skin, so there’s no need to peel — it softens beautifully as it roasts.
- Cooking time may vary depending on the thickness of your slices.
- Naturally high in fibre and vitamin A, these chips are a lighter, wholesome alternative to potato crisps.
Can I use Acorn squash & is that skin edible too?
Yes, you can! The skin is edible, though some varieties like acorn squash have slightly thicker skin than Harlequin. Enjoy 😊