Wednesday, 26 March 2014

Butternut Squash Chips

Easy but takes some time. . .

Butternut Squash Chips


1 Butternut Squash
1-2 Tablespoons Olive oil
1/2 Tablespoon Basil

Special tools:

Either a slicer attachment for a standmixer or food processor or a mandolin(vegetable slicer). Otherwise this super easy recipe, becomes a tedious pain of a recipe.


Carefully peel the squash of the tough skin.

Get a good solid and sharp knife and slice the butternut squash as  best as you can tell where the bulb ends and the longer slender "neck" begins. The goal is to hit the seed cavity hidden in the bulb. If when you slice the squash open you don't see a seed cavity, don't worry, just slice again closer to the bulb end. Empty out the seed cavity of the seeds and any stringy membranes.

Next set up your vegetable slicer of choice, and thinly slice the squash. About 1/8th inch thick.

Toss the sliced squash with the olive oil and season with salt, pepper and basil to taste.

Line two large baking sheets with parchment paper and turn the oven on to 200°F. Bake the chips for about 1 hour. Turn the chips over and bake another hour. If your chips are good and crunchy stop now and let the chips cool on the pan. If your chips are still a little chewy, bake for another hour. 

Let Chips cool on the pan and then transfer to a bowl and serve, or into a bag to save for up to week.



What was cooking one year ago?

Sweet and Sour Sauce

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