Melanie Spiller & Coloratura Consulting
A Tonic for Ramshackle Wordsmiths
Copyright Melanie Spiller 2012. Do not copy without permission.
Baked Butternut Squash Chips
1 small and skinny butternut squash (sweet potatoes also work nicely)
extra virgin olive oil, (about 1/3 cup, in the end)
garlic powder (optional)
2 sprigs fresh rosemary, chopped (I used about 2 TBLS of dried, ground in a mortar and pestle)
• Preheat oven to 375 degrees and line two baking sheets with parchment paper.
• Bring a large pot of water to a boil.
• Peel squash and slice in half lengthwise. Scoop out any seeds in the base of the squash. Using a very sharp knife (or a mandolin if you have it) thinly slice the squash. The thinner, the better. Mine were probably about ? of an inch thick. (I set my mandolin at the blue mark for 1/8 inch. The 1/16th ones were too thin to pick up whole. Also, start at the open end of the squash for nicer shapes.)
• Once sliced, boil (in batches) for 1-2 minutes. Remove from water and lay flat in a single layer on a paper towel to dry.
• Pat completely dry and then transfer to baking sheet, making sure the slices don’t overlap at all.
• Brush with olive oil to coat and sprinkle generously with salt and pepper.
• Sprinkle chopped rosemary on top and bake for 20 minutes, checking frequently after 10 minutes to make sure they don’t burn. If your slices are thinner than ? of an inch, they won’t need to bake as long. Took about 25 minutes, and really weren’t crispy unless they were a little burned.
• Remove from oven once they start to brown and crisp up and immediately sprinkle with more salt.
• Serve immediately.