Crispy Squash Chips
Description
Turn the peels of acorn squash into a savory snack by making them into cumin- and cinnamon-flavored chips, perfect alongside a lunch sandwich or bowl of soup.
Ingredients
•
2 small acorn squash, or more to taste
•
1 tablespoon olive oil
•
1/2 teaspoon Sea Salt, gray
•
1 pinch ground cumin
•
1 pinch ground cinnamon
Directions
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.