Those are every bit as good as they look.
As you may have gathered, I am obsessed with squash. And rosemary. And coconut. And pesto. Anyhow, ’tis the season for all things butternut squash, and here I found a good way to get your salt fix in a nutritionally-sound manner.
I made savory ones and sweet ones.
- Sea salt/pepper/garlic powder
- Sea salt/nutmeg/cinnamon/stevia
The curry ones were OK, the sweet ones were delicious, but that first combo was out of this world. Read on…
♫ Suggested listening: something from a guy named Chip. ♫
Chip tha Ripper: “Feel Good”
- Butternut squash (ideally with a skinny-ish neck)
- Coconut oil
- Sea salt
- Other seasonings – use your imagination!
Preheat oven to 375 degrees. Mine was already on, roasting a chicken.
With either a knife or a mandoline, slice the neck of the squash as thin as you can. It helps to have a squash with a skinny neck to begin with.
Blanch the squash slices for a minute or two in boiling water, then remove and lay out to dry off for a bit. You can douse them in cold water to stop the cooking; it helps. (Is this step necessary? Not sure. I tried baking a few without the blanching, but unfortunately for this particular experiment, I forgot about them and they burned!)
Once your squash slices are reasonably dried-off, coat them in coconut oil (or avocado oil, olive oil, though be mindful of smoke points of the various oils), and bake for approximately 20 minutes, but watch ’em: ovens and squash chips vary!
These are delicious, sure. I wish there were a less labor- and resource-intensive way to make them. The yield is pretty low for all that work/water/energy usage. Although if you’ve already got the oven going (as in the case of the aforementioned chicken) and you’ve got a squash on hand, try it out!