Copyright 2020 Melanie Spiller. All rights reserved.
Baked Butternut Squash Chips (vegan)
MelanieSpiller and Coloratura Consulting
1 small and skinny butternut squash (sweet potatoes work nicely too)Extra virgin olive oil (about 1/3 cup, by the time it’s all said and done)Garlic powder (optional), to taste2 sprigs fresh rosemary, chopped (I used about 2 TBLSP of dried, ground in a mortar and pestle, and it was just fine)Kosher salt, to tasteFreshly ground black pepper, to tastePreheat the oven to 375°F and line two baking sheets with parchment paper. Bring a large pot of water to a boil.Peel the squash and slice it in half lengthwise. Scoop out any seeds from the base of the squash. Using a very sharp knife (or a mandolin, if you have one), slice the squash thinly. The thinner the better. Mine were probably about 1/8 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 narrow end of the squash for nicer shapes.)Once sliced, boil the slices in batches, each group for 1-2 minutes. Remove them from the water and lay them flat in a single layer on a paper towel to dry. Pat completely dry and then transfer to the prepared baking sheet, making sure that the slices don’t overlap at all. Brush the slices with olive oil to coat and sprinkle generously with salt and pepper. Sprinkle chopped rosemary on top of the slices and bake for 20 minutes, checking frequently after 10 minutes, to make sure that they don’t burn. If your slices are thinner than 1/8 inch, they won’t need to bake as long. It took about 25 minutes in my oven, and they weren’t really crispy until the moment before they burned. Remove them from the oven once they start to brown and get crisp, and immediately sprinkle with more salt.Serve immediately.