RECIPE: Butternut Squash Chips
Butternut Squash Chips
- 1 Medium Butternut Squash (easier with a skinny neck)
- 1 tbsp Avocado oil
- Pink Himilayn Salt or Sea Salt to taste
- fresh rosemary and/or thyme sprig (Can also substitute dried)
- Optional: Cayenne Pepper
Pre-heat oven to 375 degrees.
Remove the top of the butternut squash and cut the neck into thin slices. You can do this by hand or with a mandolin slicer. It is not necessary to remove the skins – with the skin on you get s slightly more rustic taste. For larger butternut squash, you might want to halve or even quarter your slices.
In a bowl, rub in the Avocado oil, making sure that all slices are coated.
Place on a baking sheet lined with baking paper or a silicone baking mat laying flat.
Season with Himalayan salt or sea salt and scatter over the rosemary or thyme (or a bit of both). (Sprinkle sparingly with cayenne pepper if you’d like a bit of heat)
Bake for 20-25 minutes until the crisps are hardened and browned. The time will vary depending on how thin your slices are.