These crunchy squash chips are delicious snacks that are also environmentally friendly because they employ vegetable waste. Make them in the preheated oven after or before roasting the squash flesh. Serve alongside ice-cold, creamy dips like buttermilk ranch.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 small acorn squash, or more to taste
- 1 tablespoon olive oil
- ½ teaspoon Sea Salt, gray
- 1 pinch ground cumin
- 1 pinch ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
- Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
- Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
- Season roasted chips with salt as needed.
- You can use kabocha squash instead of acorn, and you can substitute 1/4 teaspoon kosher salt for the 1/2 teaspoon flaky sea salt.
- If a peeler doesn’t work, chop thin slices of the squash peel using a sharp knife on a cutting board.