Melanie Spiller and Coloratura Consulting
Copyright 2020 Melanie Spiller. All rights reserved.
Baked Butternut Squash Chips (vegan)
Melanie Spiller 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 taste
2 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 taste
Freshly ground black pepper, to taste
Preheat 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 1/16
th
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.