Butternut Squash Crisps

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash
  • 1 Rosemary or thyme, fresh sprig

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on sugarfreelondoner.com

Description

Ingredients

• 1 butternut squash, preferably with a skinny neck
• 1 tbsp olive oil
• sea salt
• fresh rosemary or thyme sprig
• optional: cayenne pepper/paprika

Directions

• Pre-heat oven to 190 degrees.
• Remove the top of the butternut squash and cut the neck into thin slices. You can do this by hand or with a mandolin slicer. It is not necessary to remove the skins - with the skin on you get s slightly more rustic taste. For larger butternut squash, you might want to halve or even quarter your slices. Youre the boss.
• In a bowl, rub in the olive oil, making sure that all slices are coated.
• Place on a baking sheet lined with baking paper or a silicone baking mat, making sure the slices do not overlap
• Season with sea salt and scatter over the rosemary or thyme (or a bit of both). Sprinkle sparingly with cayenne pepper if youd like a bit of heat. I also seasoned some with paprika, with tasted equally yummy.
• Bake for ca 20-25 minutes until the crisps are hardened and browned. THis time will vary depending on how thin your slices are.
• Enjoy on their own or with dips