These chips taste slightly like a toasted marshmallow: sweet, crunchy, and just a tad smoky. They’re so easy to whip up that the only problem you’ll have is wishing you had made more. Choose a squash with a long, thin neck so you can get the most chips; you can also slice the bottom of the squash. We recommend using a mandolin for simple slicing.
- 1small butternut squash (about 2 pounds), peeled, seeded, and sliced into 1/8-inch thick rounds
- 1 tablespoon olive oil
- 3/4 teaspoon chipotle chili powder
- 1/4 teaspoon kosher salt
- Bring a pot of water to boil on the stove. Add squash (working in batches) and boil 2 minutes. Remove chips with a strainer and place on a paper towel to dry.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Transfer squash to a large bowl and add oil, chili powder, and salt, and toss to combine. Lay chips on prepared baking sheet.
- Bake 30 minutes, flip, and bake for another 30 minutes until crispy and brown. (Chips should look dried out and be slight burnt in the center and/or around edges. These burn easily, so keep a close eye on them during the 10 minutes of cooking. If some are thinner than others, they will cook faster, so you may need to remove any that are done first and let others continue to cook.)
- Remove from oven and let cool for 5 minutes until completely crisp.