Chili & Brown Sugar Acorn Squash Chips and Dip

Happy fall y’all! While you’re busy pumpkin picking – why not grab a few acorn squash for this savory yet healthy chips and dip recipe. Did you know that you can turn squash into chips? My SIL is sharing yet another tasty recipe: Chili and Brown Sugar Acorn Squash Chips and a second Ranch Acorn Squash Chips plus dip recipe!

Chili & Brown Sugar Acorn Squash Chips

I had no idea this seasonal fruit (yes squash is a fruit!) could be eaten as chips! Say goodbye to potato chips and hello to this healthier alternative. Here’s how to make this tasty snack!

Measurements with easy to follow printable directions are at the end of the post.

Ingredients:

For the chili & brown sugar acorn squash chips (pictured below)

• 2 small acorn squash
• olive oil
• brown sugar
• Mexican-style chili powder
• salt
• red crush pepper

Directions:

1. Preheat oven to 400 degrees.
2. Toss the sliced squash in a gallon size Ziplock baggie, add enough oil to coat the chips. In a small bowl stir together brown sugar, chili powder, salt, and crushed red pepper. Pour sugar and spice mixture over chips and oil. Close baggie and shake until each chip is evenly coated.
3. Place on a baking pan lined with parchment paper. For crispier chips: make sure no slices overlap.
4. Bake for 35-40 minutes until slightly browned, flipping once halfway through cooking. If they are not crispy enough, turn oven to broil and cook for 2-3 more minutes.
5. Be careful as the brown sugar can burn.

Related Recipes: Spaghetti Squash with Cheese Stuffed Meatballs, Baked Artichoke Dip, Bacon Dip, Avocado and Edamame Spread

Print the Chili & Brown Sugar Acorn Squash Chips recipe below!

A second acorn squash chips recipe BobbiJo made is the ranch chips (pictured below). This pairs nicely with the avocado ranch dip!

Here’s what you need to make this version of acorn squash chips:

Ingredients:

For the Ranch Acorn Squash Chips

• 2 small acorn squash (halved, seeded, and thinly sliced)
• olive oil
• 1 tbsp dill weed
• 1 1/2 tbsp ranch powder mix

Ingredients:

For the Avocado Ranch Dip

• 1 medium ripe avocado
• 4 tbsp Mayo or Greek yogurt
• 4 tbsp Sour cream
• 1 1/2 tbsp Ranch powder mix

Directions:

1. Preheat the oven to 400 degrees.
2.  Toss the sliced squash in a gallon size Ziplock baggie, add enough oil to coat the chips. Sprinkle oiled chips with the dill and ranch powder, close baggie and shake, coat each chip evenly.
3. Place on a baking pan lined with parchment paper, for crispier chips, making sure no slices are overlapping.
4. Bake for 35-40 minutes until slightly browned, flipping once halfway through cooking. If they are not crispy enough, turn oven to broil and cook for 2-3 more minutes.
5. Meanwhile, make the dip.
6. Add all the dip ingredients to a small bowl and mash with a fork, blend until smooth. Place in the fridge until ready to eat with the chips!

What a tasty appetizer to serve guests this fall! You and your family will love this healthier version of chips and dip. Enjoy!

 

You Are Also Going to Love: