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Sunday, October 28, 2012
Kale Chips Move Over!
I think butternut squash chips have won over the hearts of everyone in our family. We love kale chips but these golden chips have taken first place at home for this week at least. I've looked at the veggie chips at Trader Joe's and Metropolitan Market; we have tried them all, but being the "do-it-yourselfer" that I am, I could not resist making my own.
I began with a butternut squash. Chose the ones with really long neck and a small bulb, that way you can get a lot of flesh before you get to the seedy part.
I then use my ceramic mandolin, they are inexpensive and very sharp, to slice them very thin. Try to get a mandolin with an adjustable dial, then you can adjust the slices to your preference.
Once you have your squash thinly and evenly sliced, then sprinkle with olive oil and salt. Spread them evenly onto the baking sheet or sheet pan. 2 squash will make 2 pans of sliced squash. Now you have to bake then, which is the tricky part. The oven should be a low one. 300 F has been working for us. They need a bit of careful watching while in the oven. Slices on the edges of the pan will brown more quickly and burn if not removed when golden. Smaller pieces will also cook more quickly so they will have to be removed as they cook or they will burn.
After about 15-20 minutes of careful watching you should have golden chips that really taste like a concentrated butternut squash soup! Sometimes the little burnt pieces are the best part of all.