Easy
38 min
Crispy Squash Chips
european
greek
mediterranean
middle eastern region
snack
main
side
sweet
savory
medium
fast
Prep
11 min
Cook
27 min
Total
38 min
Ingredients (5)
2 small acorn squash, or more to taste
g
1 tablespoon olive oil
g
½ teaspoon Sea Salt, gray
g
1 pinch ground cumin
g
1 pinch ground cinnamon
g
Nutrition
kcal
fat
carbs
protein
Instructions
1
Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
4
Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
5
Season roasted chips with salt as needed.