Roasted Squash Chips with Herbed Sea Salt
Discover the delight of Squash Chips with Herbed Sea Salt, a crispy and flavourful snack that's surprisingly healthy and utterly addictive. Perfectly seasoned with a fresh blend of herbs and a hint of lemon zest, these chips are an ideal choice for those looking for a healthy treat that doesn't compromise on taste.
- Suitable for diets:
- Dairy-Free
- Gluten Free
- Low-Carb
- Mediterranean
- Nut-Free
- Paleo
- Soy-Free
- Vegan
Why Diabetes Friendly?
- Low in sugars and carbohydrates: Butternut squash is a low-glycemic vegetable, which makes it suitable for a diabetes-friendly diet, helping to maintain stable blood sugar levels.
- High in fiber: The fiber content in butternut squash helps slow the absorption of sugars into the bloodstream, further aiding in blood sugar control.
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Ingredients
- parsley (chopped) ¼ cup
- chives (chopped) 10
- basil (leaves) 4 leaves
- thyme (leaves only) 1 sprig
- sage (chopped) 2-3 leaves
- lemon (zested) 1
- salt (Maldon or Adriatic) ½ tsp
- garlic (chopped finely) 1 clove
- olive oil 2 tbsp
- butternut squash (peeled well and ends removed) 1 medium
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Cooking Tips
- Uniform thickness: Ensure that all squash slices are of uniform thickness to promote even cooking and crispiness.
- Herb freshness: Use fresh herbs for the best flavour and aroma; dried herbs can be used in a pinch but adjust quantities as they are more potent.
- Additional flavourings: Experiment with different herbs or add a sprinkle of nutritional yeast for a cheesy flavour without the dairy.
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Instructions
- Preheat oven to 375°F Convection or 400°F Regular. Arrange oven racks in the upper 1/3 and lower 1/3 of the oven.
- By hand, mix all the herbs, lemon zest, salt, garlic and olive oil together. Set aside.¼ cup parsley, 10 chives, 4 leaves basil, 1 sprig thyme, 2-3 leaves sage, 1 lemon, ½ tsp salt, 1 clove garlic, 2 tbsp olive oil
- Slice the long end of the squash into ¼-inch rounds, slice each round in half. Slice the bulb end of the squash in half, scoop out the seeds and slice into ¼-inch slices.1 medium butternut squash
- Line 2 cookie sheets with foil. Distribute the squash pieces evenly between the two sheets. Distribute the herb mixture equally between the two cookie sheets and toss the squash slices all around the mixture so that they are coated well. Lay the squash slices flat and spread them out.
- Place in oven and cook for 15 minutes. Remove from oven, flip the squash pieces over and place back in the oven, and cook for another 15 minutes. If you are using convection, no need to rotate sheets. If you are not using convection, rotate sheets so that the sheet that was on the top rack is now on the bottom rack.
- Enjoy hot or room temp. They are also great re-heated in a hot oven the next day!
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FAQ
- Can I make these chips with other types of squash?
Yes, you can use acorn squash or delicata squash as alternatives. The cooking times may vary slightly based on the moisture content and thickness of the slices. - How do I store leftover squash chips to keep them crispy?
Store them in an airtight container at room temperature. To re-crisp them, simply reheat in the oven at 375°F for a few minutes until they are hot and crispy again. - Are there any other vegetables that work well with this herbed sea salt mixture?
Yes, this mixture works excellently with eggplant slices, potatoes, and even as a seasoning for proteins like fish and chicken. - What is the best way to zest a lemon without getting the bitter pith?
Use a fine blade zester and lightly grate only the outer yellow skin of the lemon, avoiding the white pith underneath, which can add unwanted bitterness to the dish.
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Nutrition
Per serving
Calories: 99.9kcal
Carbohydrates: 15.1g
Fiber: 2.7g
Sugar: 2.8g
Fat: 4.8g
Saturated Fat: 0.7g
Trans Fat:
Protein: 1.4g
Nutrition Facts
Roasted Squash Chips with Herbed Sea Salt
Amount per Serving
Calories
99.9
% Daily Value*
Fat
4.8
g
7
%
Saturated Fat
0.7
g
4
%
Sodium
200.4
mg
9
%
Potassium
462.7
mg
13
%
Carbohydrates
15.1
g
5
%
Fiber
2.7
g
11
%
Sugar
2.8
g
3
%
Protein
1.4
g
3
%
Vitamin C
31
mg
38
%
Calcium
67.3
mg
7
%
Iron
1.1
mg
6
%
Magnesium
45
mg
11
%
Zinc
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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