Saturday, April 7, 2012
Crunchy Butternut Squash Chips
Crispyness and crunchiness are hard to come by on SCD. Especially if you are only eating cooked foods. Therefore, the more things I can make into "chips" the happier I am. Since butternut squash is naturally a little sweet, it just makes this all the better. These would actually be great for dipping too. Plenty of dips to make but with no chips it's almost pointless. Leave the skin on the squash and voila, you'll have a chip.
Take a butternut squash, cut off the end with the seeds, and slice the long part down the middle.
Leave the skin on.
Slice the half into half-moon shapes, the thinner you get- the crispier the chips. Slice it more than 1 cm and you will only have a soft baked squash piece.
Brush with oil (I used coconut oil), and bake at 375 until they turn brown and get crispy.
...Oh and the burnt parts? Taste like burnt marshmallows. For real.
Ummm...enjoy the crunch.
at 11:06 AM