Baked Parmesan Butternut Chips

4.50 from 2 votes

We guarantee they won’t last past halftime. Score!

baked parmesan butternut chips

Foods that follow the three S rulesweet, salty and spicyare practically irresistible. There’s something about having the whole trio that makes food particularly savory. Our Baked Rosemary Parmesan Butternut Chips feature every crave-worthy flavor, and they are fantastic. Sweet squash combines with salt and cayenne pepper to make this one of our favorite snacks. Whether you’re on-the-go, at home, or entertaining friends and family, these chips are a healthified alternative to fattening potato chips.

The Perfect Healthy Snack!

baked rosemary parmesan chips

Skip the high-fat, high-sodium bagged potato chips and make these healthy homemade chips instead! Even the kids will love these crispy parmesan chips. They pair wonderfully with any sandwich and are great for sticking a lunch box. You can also try serving these at your next sports-watching party. We guarantee they won’t last past halftime. Score!

4.50 from 2 votes

Baked Parmesan Butternut Chips

These savory homemade chips are amazingly healthy and delicious, a fantastic substitute for the greasy bagged variety.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 4 people
Serving Size 0.25 of recipe
Course Side Dish, Snack
Cuisine American
Author SkinnyMs.


  • 1 butternut squash
  • 2 teaspoons kosher or sea salt to taste
  • 1/2 teaspoon rosemary fresh, chopped
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup parmesan cheese reduced-fat, shredded


  • Preheat oven to 350 degrees F.
  • Using a potato peeler, carefully peel the butternut squash. Cut the squash in half, lengthwise, and scoop out the seeds. Once all seeds have been removed, slice the squash into 1/8 to 1/4 inch slices.
  • Bring a pot of water to a boil. Gently drop the sliced butternut squash into the water and boil for one to two minutes. This will allow the squash to bake and become crispy, like a chip. Squash should still be slightly firm–not mushy. Drain the squash and rinse in cold water to stop the cooking process. Gently pat dry.
  • While squash is drying, mix salt, fresh rosemary, and cayenne in a small bowl. Once dry, carefully toss the squash in the extra virgin olive oil and salt mixture. Line cookie sheet with parchment paper and lightly mist with nonstick cooking spray.
  • Arrange squash on the sheet so the pieces are not overlapping or touching. Sprinkle with parmesan cheese. Bake 15 to 20 minutes, until golden. Allow to cool to room temperature and store in an airtight container. Best if eaten after cooling.


TIP: Squash chips will continue to get crispier while cooling.

Nutrition Information

Serving: 0.25of recipe | Calories: 144kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1057mg | Fiber: 3g | Sugar: 3g |
SmartPoints (Freestyle): 5
Keywords Budget-Friendly, Gluten-Free, Low-Carb, Vegetarian

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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