Baked Butternut Squash Chips

Baked Butternut Squash Chips

1 butternut squash, preferably one with a long, narrow neck
spray olive oil
Special tool required: mandoline

Mise en place:
Heat oven to 400 degrees
Set up an ice bath
Spray a large baking sheet (or two small wines) with olive oil
Bring a pot of salted water to boil

Cut off the bulb part of the squash and set aside for another use. Peel the skin off of the squash and cut crosswise into 3-inch chunks. Using your mandoline cut the squash, crosswise into 1.3mm slices.

Blanch the squash in the boiling water, about two minutes then transfer it to the ice bath to cool. Dry all of the chips with a towel or paper towel and lay them out on the baking sheet. Spray them with olive oil and sprinkle lightly with salt or spices.

Set the squash on your oven's middle rack and bake until golden brown and crispy. Keep and eye on them as some may cook faster than others even though they are sliced evenly.

Season and serve.

From: Spicy Salty Sweet []
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