Happy Halloween everyone!
I realized that I haven’t posted in a while, so I wanted to save this one for today.
I recently started a new diet to re-set my digestive system, so I’ve had trouble creating something new and delicious. Thankfully, this recipe came out great, so now I have something to share with you!
Fall in Seattle is ultimate perfection.
I’m disappointed that I haven’t ventured out to the mountains to explore all of the fall colors, but just seeing the neon trees throughout the city is magical. I even love the light rain that we get almost every day now.
Enough about the weather, let’s talk squash.
These chips are really amazing and the best part is that you can flavor them any way you want.
For this batch, I decided to stick with a fall theme adding cinnamon and coconut oil, but you can make them sweet and salty or savory.
Look below to see how I made them!
- 1 buttnernut squash, peeled and thinly sliced (I used only the neck of the squash which is nice and thin)
- 1 Tbsp unrefined coconut oil
- 1 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp (or more) of cayenne pepper
1. Bring a large pot of water to a boil.
2. Add the sliced squash, and cook for 1-2 minutes.
3. Strain the squash and place under cool water so they’re cool enough to handle by hand.
4. On a lined baking sheet, arrange the squash slices and brush with coconut oil (I actually brushed the bottom of the pan to prevent sticking, but either works).
5. Sprinkle with cinnamon, sea salt, and cayenne pepper.
6. Bake in a preheated oven at 375 for 25-30 minutes or until crispy. Enjoy immediately.