Main meals Recipes

Curried Superfood Squash Chips

There are so many recipes out there for pumpkin and sweet potatoes, but man where’s the butternut love?? Only 100g of butternut squash provides you with 212% of your daily recommended amount of vitamin A… Seems a little excessive I know but hey, vitamin A supports healthy eyes and good vision, and idk bout you but I quite like seeing things so let’s all fill up shall we? I’ve combined this sweet starchy veg with spicy curry and golden chlorella to make the most nutritious and delicious chips you’ve probs ever had ever. Whip up some simplified satay sauce for dipping and you’ve got yourself the perfect seasonal aperitif snack. 



  • 1/2 butternut squash
  • 2 tbsp olive oil
  • 2 tsp Alver Golden Chlorella 
  • 2 tsp curry powder
  • 1 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • Salt & pepper

Simplified Satay Sauce

  • 3 tbsp smooth peanut butter
  • 1.5 tbsp sesame sauce
  • 1 tbsp tamari
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • Pinch of cayenne pepper


  1. Pre-heat your oven to 175 degrees C (fan mode)
  2. Slice your butternut squash into very thin, even slices with a knife or mandolin
  3. In a big bowl mix the olive oil, chlorella, curry, turmeric, cayenne and salt & pepper
  4. Toss the sliced squash in with the curry sauce and mix with your hands until the sliced chips are well coated with the curry oil
  5. Spread the chips evenly on a baking sheet and leave in the oven for about 25-30 minutes or until crispy and brown
  6. Check on your chips regularly, flipping them over after about 15 minutes
  7. While the chips are baking, mix the ingredients for the simplified satay sauce in a small bowl
  8. Once the chips are ready, take them out of the oven and let them cool a few minutes before serving with a side of the satay sauce

Have you tried the recipe?! What did you think? Comment below 🙂

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