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These crispy squash chips are savory, snackable delights that are also eco-conscious, making use of vegetable waste. Make them after or before you roast your squash flesh, when the oven is already hot. Serve with cool and creamy dips like buttermilk ranch dip.
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
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
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.
Step 4
Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
Step 5
Season roasted chips with salt as needed.
Cook’s Notes:
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 188 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 5% |
| Sodium450mg | 20% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber5g | 18% |
| Total Sugars7g | |
| Protein3g | |
| Vitamin C34mg | 172% |
| Calcium113mg | 9% |
| Iron8mg | 43% |
| Potassium1097mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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