Guest Post: Delicata Squash Chips
My amazing friend Rebecca, from such previous posts as almond flour pizza crust and cauliflower tater tots has written up the following recipe for us. Looks amazing, and I bet you could make it with other squashes, like pumpkin! Here’s what she says:
When I saw Delicata squash at the farmers market for the first time this season I knew I had to make my mom’s famous Delicata squash chips. I know I have her recipe written down somewhere but I didn’t feeling like looking for it so I went off my memory.
1. Preheat the oven to 375 or so. 400 probably would have been fine too but I was cooking other things and didn’t want the oven that hot.
2. Rinse and slice a few Delicata squash– with skin on and don’t scoop out seeds or anything else from the middle. The seeds are like a crispy surprise in the middle of the chips! The key is getting the slices as thin and uniform as possible. I never get them all the same so some end up crispier and some not. But it never hurts to strive for excellence! 🙂
3. Brush a couple of baking sheets with oil. I use coconut oil for these but you could use any oil that won’t burn. Note: I don’t love the taste of coconut oil so I am always trying to find ways to work it into my diet it in disguise because of it’s many health properties (including preventing degenerative diseases such as Alzheimer’s and Parkinson’s which run rampant in my family) and I don’t mind the taste in this recipe. Also- don’t use a silpat baking sheet for these because it will keep them from crisping.
4. Lay the squash slices out on the sheets (not overlapping) and brush the tops with more coconut oil. Read—the more coconut oil and the more evenly distributed– the crispier the chips. Then sprinkle on some sea salt, pepper and any seasonings you feel like. I used paprika.
5. Bake. I took them out after 15 minutes, flipped the chips over, and seasoned the other sides. Then I baked them for another 15 minutes or so. At the end, they seemed cooked through but not that crispy so I broiled them for a few minutes. Crispy and chewy and delicious!
Pingback: Kombucha | Chameleon Kitchen