I love the taste of potato chips, but have not eaten a bag for more than 15 years. These homemade chips are a versatile substitute, just change the spices when you want a different taste. Butternut squash is low in calories but high in antioxidants, folic acid, and minerals, which are good for metabolism and the endocrine system. So eat up!
- 3½ oz. butternut squash, peeled and seeded
- 1 tsp. coconut oil, melted
- pinch of ground cinnamon
- pinch of Himalayan or Celtic salt
- Preheat the oven to 275°F.
- Line a large baking sheet with parchment paper. Slice the squash very finely with a knife or a mandolin and toss with the oil, cinnamon, and salt to coat.
- Spread the slices evenly on the baking sheet, being careful not to overlap them, and bake in the oven for 20 to 30 minutes, turning halfway through, until crisp and golden. If some of the slices crisp up before others, remove them from the oven and set aside on a wire rack lined with parchment paper to cool.
Recipe republished with permission from Cook Yourself Young: Improve Your Skin & Hair, Sleep Better, Look & Feel Younger With 100 Easy Recipes by Elizabeth Peyton-Jones.