ACORN SQUASH CHIPS

SERVES 4 PORTIONS

12 oz. (350 g) acorn squash

1 tbsp. (15 ml) sunflower oil

1 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. ground mustard seed

1/4 tsp. white pepper

NUTRITIONAL VALUES

Calories: 67kcal
Fat: 3.7g (0.4g S.Fat)
Carbs: 9.2g
Protein: 0.8g
Sugar: 0g
Sodium: 293mg

METHOD

Preheat the oven to 300oF (150oC, or gas mark 2), and line a baking sheet with parchment paper.

Scoop out the seeds from your acorn squash by cutting it in half lengthwise. You can either throw away the seeds or save them to roast later. Place your squash in a large mixing bowl and slice it into 1/8-inch (3 mm) thick half- moons.

Drizzle oil over the squash and season with thyme, salt, mustard seed, and white pepper. Toss the squash gently until it is evenly coated, then spread it out in a single layer on the parchment paper. Bake for 20 minutes, then carefully flip each slice over and bake for another 20 to 30 minutes, or until golden brown.

Remove the baking sheet from the oven and season the chips with salt. You can serve the chips immediately or allow them to cool on a rack for 20 to 30 minutes before storing them in a jar or bag with a moisture-absorbing packet.

RECIPE NOTES

You can use the same amount of other squash, such as butternut, kabocha, or delicata, in this recipe. The baking time will vary depending on whether the squash slices are small or large.