Curried Vegetable Chips

homemade and delicious

This is one of those recipes you’re going to want to memorize and make time and time again. Whenever I bring out a bowl of these golden, crispy butternut squash veggie chips, my guests go crazy for them.

Ingredients

• 1 butternut squash with long neck or 3 medium delicata squash or sweet potatoes or beets

• 1-2 tablespoon avocado oil

• 1 teaspoon sea salt, plus more to taste

• ½ teaspoon. paprika

• 1 teaspoon curry powder

Direction

• Preheat oven to 400°. Peel butternut squash. Slice the top of the squash so it is flat + cut the bottom (seeded part) off. You should be left with a perfect cylinder.


• Slice halfway through the butternut squash, (longways) just to the center.


• Spiralize the squash, using the flat blade to form chip-like pieces. Make sure not to use the spaghetti like blade! You could also use a mandolin.


• In a bowl, toss butternut squash 'chips' with oil, curry powder, pepper and salt until evenly coated.


• Lay butternut squash chips flat in rows on the baking sheet. They can be close together but try not to let them overlap.

 Bake for 20 minutes, flip, and bake for an additional 12-15 minutes. until crisp.

• Once out of the oven, remove the chips from baking sheet and allow to cool on a cooling rack for best results.


  *Be sure to watch the chips towards the end, as they do go from perfectly crisp, to burnt very quickly.