Acorn squash chips
Votes: 1
Time: 1 hour.
Acorn squash chips are a crunchy, salty snack with a naturally sweet flavor that's irresistible. Thinly sliced on a mandoline, the pumpkin slices are literally oven-dried at a low temperature, making them much healthier than traditional deep-fried chips. Once you've tried making chips with salt, you can experiment with other spices to suit your taste, making them spicier or more zesty. Acorn squash chips make a healthy snack on the go, or they can be used to garnish salads and hot dishes.
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Recipe:
Line 2 baking sheets with silicone mats. Quarter one medium acorn squash and scrape out the seeds. Using a vegetable peeler, slice the squash quarters crosswise into 0.15 cm thick slices. Drizzle with olive oil and toss; arrange the squash slices on the baking sheets in a single layer and sprinkle with salt. Bake at 250°F (120°C) for 50 minutes, rotating the baking sheets halfway through. Flip the slices and continue baking until golden brown, about 15 more minutes. Transfer the chips to a wire rack and cool.
Recipes with similar ingredients: acorn squash, chips
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