Chili Roasted Squash Chips
Squash squash squash!! Did you know the skin of a delicata squash is 100% edible?? and delicious! These chili roasted squash chips are so tasty and awesome. Savory, spicy squash is definitely the way to go!
15 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 394 |
| Fat: | 29 g |
| Carbohydrates: | 35 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 2520 mg |
| Fiber: | 14 g |
| Sugars: | 15 g |
| Calculated per 4 to 5. | |
Yield: 4 to 5
Ingredients
- 2 whole2 whole2 whole Delicata Squash, halved and thinly sliced
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Sea Salt
- 1 Tbsp1 Tbsp1 Tbsp Chili Powder
- 2 cloves2 cloves2 cloves Garlic, minced
- .5 cup.5 cup.5 cup White Onion, minced
- .5 tsp.5 tsp.5 tsp Black Pepper
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400º and then halve and scrape out your squash. Slice each half into thin strips and don’t worry about removing the skin. It’s 100% edible and delicious!
- Place squash in a large mixing bowl and add remaining ingredients and hand toss until each slice is evenly coated.
- Place on a greased baking and oven roast for 15 minutes. Remove, flip squash chips and roast for an additional 5 minutes.
- Remove let cool and enjoy!
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.