Crispy Squash Chips

Turn the peels of acorn squash into a savory snack by making them into cumin- and cinnamon-flavored chips, perfect alongside a lunch sandwich or bowl of soup.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 188 Calories

Ingredients

• 1 pinch ground cinnamon
• 1 tablespoon olive oil
• 1 pinch ground cumin
• 2 small acorn squash, or more to taste
• 0.5 teaspoon Sea Salt, gray

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.

Step 3

Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.

Step 4

Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.

Step 5

Season roasted chips with salt as needed.