Go Back
+ servings
kabocha squash fries in a white bowl with ketchup and condiments
Print Recipe
5 from 13 votes

Kabocha Squash Fries

These crispy, healthy kabocha squash fries are the perfect low carb & keto friendly snack! These kabocha squash fries are thinly sliced & can be baked or fried! Serve along with your favorite condiment!
Prep Time8 mins
Cook Time6 mins
Course: Appetizer, Sides, Snack
Cuisine: Asian, Hawaiian, Japanese, Korean
Servings: 4
Calories: 129kcal


  • ½ medium kabocha squash about 1 lb
  • vegetable oil for frying or 3 Tablespoons oil for baking
  • salt to taste


  • Cut your kabocha squash in half and scoop out the seeds. Thinly slice the kabocha squash about ¼ inch thick.

Frying Instructions:

  • Add your vegetable oil in a pot so that there's ⅓ to ½ inch of oil. Heat over medium high heat. Drop in a piece of squash to test if the temperature is hot enough. The squash should immediately start frying. If not, wait longer for the oil to heat up.
  • Add in the kabocha slices so that it's a single layer in the pot and not overlapping. Fry the slices for 2 - 3 minutes and then flip it over and fry for another 2 - 3 minutes. The slices should be blistered and start to turn golden brown. Drain the slices on a baking sheet or on top of a paper towel. Repeat with the remaining slices.

Baking Instructions:

  • Preheat your oven to 375 degrees F. Toss the kabocha slices with 3 Tablespoons of oil and lay them flat on a baking sheet in a single layer. Bake them in the oven for about 30 - 40 minutes, flipping over halfway through. Take them out when they turn golden brown and the edges are crispy.


To reheat the kabocha squash fries, toast them in a toaster oven or bake them at 425 degrees F until warmed through and crispy. 


Calories: 129kcal | Carbohydrates: 10g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Sodium: 5mg | Potassium: 394mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1538IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 1mg