Fried Delicata Squash + Sage Chips

{Gluten Free, AIP, Paleo, Vegan}

Cozy up with a serving of crispy Delicata Squash + Sage Chips for a tasty season snack.

It’s that time of year, the leaves are taking on bold colors, the days are shortening, and our local farms are harvesting an array of beautiful winter squashes. I’ve always loved pairing sage with the natural sweetness of orange fleshed starches. It’s what inspired me to create this seasonal recipe.

Something about the sage + winter squash combo has always been deeply comforting, and as the weather gets grayer, comfort cooking become a calling. Flash frying thinly sliced delicata squash in extra hot oil creates a crispy chip that you’ll be tempted to eat entirely stove side. I know because I’ve done it! By frying the sage leaves first,  an infused fry oil is created, imparting extra flavor to the delicata.


So embrace the season with this fall-inspired recipe and get your snack on. Or whip up a batch as a seasonal starter for family and friends, because these crispy chips are all about Cozy + Yum!


  • 1 delicata squash
  • 2 bunches of fresh sage
  • Oil or lard for frying
  • 1/4 teaspoon sea salt



  1. Cut the delicata squash in half and scoop out the seeds. Using a mandolin, or your impressive knife skillz, thinly slice the squash halves into 1/8″ slices. In order to get crispy chips, you’ll need very thin slices.
  2. Remove the sage leaves from their stems.
  3. Heat the oil in a small pot over high heat. To test when the oil is properly heated cut a tiny piece of the squash and drop it into the oil. The oil is sufficiently hot when the little squash bit floats quickly to the top surrounded by tiny bubbles.
  4. Add 4-5 sage leaves at a time and cook them for 30-60 seconds, or until slightly golden, before removing them from the oil and placing on a plate (use paper towels to soak up any excess grease if desired.)
  5. Repeat this process until all of the sage leaves are fried, making sure to keep the oil very hot by allowing it to reheat a bit in between batches.
  6. Fry the delicata squash chips in following the same process. Be mindful not to add to many squash pieces into the oil at once or the temperature of the oil will drop, which can result in soggy chips (don’t worry, they’ll still be tasty!) By using very hot oil, the chips should only take about a minute to fry up, flipping them in the oil about half-way through.
  7. The chips are done when they’ve taken on a deeper orange with minimal browning. Remove them from the oil and place on a plate lined with paper towels.
  8. Sprinkle the chips with sea salt and serve while hot and crispy.
  9. Let yourself thoroughly enjoy these home made healthy chips + lick your fingers!

Comfort nibbles: Delicata Squash + Sage Chips, sautéed langostino tails with fresh snipped chives, and lemony simmered heirloom radishes.

Meal inspiration:

A perfect fall evening spent savoring a medley of comfort nibbles while watching the colorful leaves dance outside. The subtle sweetness of my Delicata Squash + Sage Chips paired wonderfully with lemony simmered heirloom radishes and the spicy bite of fresh chives over sautéed langostino tails.

“The best and most beautiful things in the world cannot be seen or even touched — they must be felt with the heart. ” ~ Hellen Keller

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