Sweet potatoes and winter squashes are a staple in my diet during the cooler fall and winter months. As soon as they begin making an appearance in grocery stores, I snatch them up every chance I get. I think the best thing about these magical veggies is their versatility–there’s no limit to what you can do with them. Take, for example, these Butternut Squash Chips: they’re crisp, sweet, and portable, making them a perfectly filling on-the-go snack! Or if you’re like me and you can’t resist the immediate satisfaction, just pull the tray out of the oven and begin munching away (being careful not to scorch your mouth) until there’s nothing but crumbs left!!
Baked Butternut Squash Chips
Ingredients
- 1 thin butternut squash
- Melted coconut oil (approx. 1/2 to 1 Tbs.)
- Sea salt, to taste
- Cinnamon, to taste
Directions
- Preheat your oven to 375 degrees F.
- Peel the squash and slice into very thin rounds. Be sure to try and slice the rounds to approximately the same size, which will ensure that they cook evenly. *I used a mandolin for this. **If the neck of your squash is thick, cut the squash lengthwise first so that your chips will have a half-moon shape when sliced.
- Bring a large pot of water to a boil. Boil the sliced butternut squash for 1 minute. Drain the water and pat the squash rounds with a paper towel until completely dry.
- Line a couple of baking sheets with parchment paper. Spread the squash rounds across the parchment making sure there’s no overlap. Brush the coconut oil on the squash and sprinkle with salt and cinnamon.
- Bake the butternut squash chips for approx. 15-20 minutes. Watch closely to make sure they don’t burn!
- When turning brown and crispy around the edges, remove the chips from the oven and allow to cool to room temperature. *Chips will get crisper as they cool.
- Serve and enjoy! Store in a sealed container–if you have leftovers
![;)]()
Original article: Baked Butternut Squash Chips
©2014 Almonds & Avocados. All Rights Reserved.
The post Baked Butternut Squash Chips appeared first on Almonds & Avocados.
Original article: Baked Butternut Squash Chips.