Once before, I have made Roni’s butternut squash fries, which were pretty good but a little squishy. Tonight I was in the mood for something more crunchy and chip-like, so I tried to make butternut squash fries. My first attempt was pretty dismal. The olive oil spray made them way too soggy, so there was no hope for these being chips, as you can see in the picture.
For my second attempt, I decided to wipe all of the excess olive oil off of the pan. Then, I turned the temperature up to about 500 degrees. I thought this might give me a crispier surface, and I was right:
However, these are still far from perfect. Next time, I will make sure ALL of the pieces are cut very thin, and I will move them around on the pan halfway through, because the ones on the perimeter of the pan got much crispier. I might actually turn the temperature back down a bit, maybe to 450 degrees, because a few of the thinnest chips burnt completely. Overall, I am pleased with the direction this is headed, and I have another whole butternut squash to play with so I can perfect my chips!