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