Author: Gina Matsoukas www.runningtothekitchen.com
Recipe type: chips
- 1 small and skinny butternut squash
- 2 sprigs fresh rosemary, chopped
- kosher salt
- extra virgin olive oil
- Preheat oven to 375 degrees and line two baking sheets with parchment paper.
- Bring a large pot of water to a boil.
- Peel squash and slice in half lengthwise. Scoop out any seeds in the base of the squash.Using a very sharp knife (or a mandolin if you have it) thinly slice the squash. The thinner, the better. Mine were probably about ⅛ of an inch thick.
- Once sliced, boil (in batches) for 1-2 minutes. Remove from water and lay flat in a single layer on a paper towel to dry.
- Pat completely dry and then transfer to baking sheet, making sure the slices don’t overlap at all.
- Brush with olive oil to coat and sprinkle generously with salt and pepper.
- Sprinkle chopped rosemary on top and bake for 20 minutes, checking frequently after 10 minutes to make sure they don’t burn. If your slices are thinner than ⅛ of an inch, they won’t need to bake as long.
- Remove from oven once they start to brown and crisp up and immediately sprinkle with more salt.
- Serve immediately.