Tuesday, 27 November 2012 08:56

Way Better Chestnut & Kabocha Squash Chip H'orDip (video)

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I'm not kidding when I say this is one of the best recipes I've ever made. Unfortunately I can't take all the credit because Jason Wrobel is mostly responsible for this creation, which probably explains why it tastes so darn good. 

Imagine the crunch of an amazingly flavorful sweet potato chip paired with a creamy, salty, buttery squash dip and the sweet tarty taste of pomegranate seeds. This is a dish that will knock the socks off you and anyone you serve it to, so I highly recommend you take it to a party to impress anyone who snags a bite before they fly off the plate. Jason and I created this right after Thanksgiving and think that it makes a perfect holiday hors d'oeuvre, but it's great at any point in fall, winter or early spring. Heck, you might even crave it in the summer!

As usual, it's gluten and soy-free but it contains oil (coconut) and a tad of salt - you can omit the latter two if you'd like (perhaps with veggie broth), just don't count on it being as flavorful. This is a super easy and simple recipe, but it will take 45 minutes to an hour to finish due to oven time.

Serves Many!


  • kabocha (1) or baby pan squash (2)
  • coconut oil - 2 tbsp
  • fresh sage - 1 tbsp
  • fresh rosemary - 1 tbsp
  • white truffle salt (or sea salt) - to taste
  • black pepper - to taste
  • pomegranate - 1
  • roasted chestnuts - 1/2 cup
  • Tortilla Chips (I used Way Better Snacks' Sweet Potato Chips) - 1 bag


  1. Heat over to 375 degrees Fahrenheit
  2. Slice squash into thin pieces (doesn't matter what size, but 1/2 inch works well). Layer in one or two baking dishes - avoid stacking on top of each other if possible
  3. Melt coconut oil then drizzle over squash
  4. Mince sage and rosemary then sprinkle over squash
  5. Add salt and pepper (eyeball it and go light - you can always add more later)
  6. Put in oven for 30-35 minutes (squash is fully cooked when you can put a fork through it and pull out clean)
  7. Seed pomegrantes - the "drowning method" is easiest and cleanest (watch video to see how this is done). Put seeds aside in a bowl
  8. Lay out chips onto plates in one layer
  9. When squash is done, place slices in high speed blender or food procesor along with chestnuts. Blend/process for about 30 seconds or until puréed. 
  10. Spoon purée onto chips then top with pomegranate seeds
  11. Serve warm and prepare to be asked for the recipe if you share (no one will blame you for eating it all on your own)!

Please share your thoughts (and any modifications you make) in the comment section.


Disclosure: when this post went live in 2012 I was part of Way Better Snacks' Brand Ambassador blogger program. While I was compensated for my time, my opinions are my own, and I have not been paid to post positive comments.
Read 14041 times Last modified on Thursday, 20 November 2014 20:23