These crispy squash chips are savory, snackable delights that are also eco-conscious, making use of vegetable waste. Make them after or before you roast your squash flesh, when the oven is already hot. Serve with cool and creamy dips like buttermilk ranch dip.
Ingredients
- 2 small acorn squash , or more to taste
- 1 tablespoon olive oil
- 0.5 teaspoons Sea Salt , gray
- 1 pinch ground cumin
- 1 pinch ground cinnamon
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Slow Cooker Mashed Sweet Potatoes with Spicy Pecan Topping
These sweet potatoes cook in the slow cooker, leaving your stove and oven free for other dishes. The spicy pecan topping may be made while the potatoes cook, or up to 3 weeks ahead of time and stored in an airtight container.
Stir Fried Pasta with Veggies
This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!
Dump-and-Go Instant Pot Tortilla Soup
This is a super hands-off Instant Pot version of my favorite Allrecipes Six Can Tortilla Soup recipe. Feel free to customize the toppings with more of your favorite tortilla soup toppings, like diced avocado, sour cream, cilantro, diced red onion, etc. My rule of thumb with this soup is that if a topping is good on a taco, it's also good on top of this soup.