Because I am a true lover of the chip, finding ways to create something a tad more nutritious than the plain potato crunch is a quest. Kind of like a sweet potato chip yet not as sweet and not as crunchy, this orange-yellow yum is great as a snack or side to any meal.
Acorn Squash Chips
- 1 large acorn squash, halved and seeded, cut into 1/4 inch thick half-moons
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
1. Preheat the oven to 350℉.
2. Spread the squash slices on two baking sheets covered in parchment and toss with the olive oil and salt. Arrange the slices in a single layer on the baking sheets and bake for 1 hour for a perfectly tender yet crispy chip.
Recipe excerpted from What the Fork Are You Eating? An Action Plan for Your Pantry and Plate by Stefanie Sacks. © 2014 by Stefanie Sacks. Published by Jeremy P. Tarcher/Penguin, Penguin Group USA, A Penguin Random House Company.