17 Jan Veggie Chips
Photo Credit: Lexi Blue via Compfight cc
With Martin Luther King weekend fast approaching, we were on a mission to find a recipe to fit into our plans for the long weekend. Whether you have Monday off, are hosting a group of friends on Friday, or attending a party on Saturday, this recipe makes both a healthy and fun snack to serve. These veggie chips are pretty customizable in terms of vegetables and seasonings, so feel free to cater to your liking! And don’t forget to let us know what you think!
Serves up to 10 as a party snack
— 1 medium butternut squash
Or: 2 medium zucchinis
— 2 tbsp olive oil
- 2 tbsp parmesan cheese
- 2 tsp dried oregano, basil, or rosemary
- 1 tbsp crushed red pepper flakes
- 1 tbsp truffle oil
- Preheat oven to 275˚F.
- Wash and peel butternut squash and/or zucchini. Thinly slice the squash – (this can easily be done with the use of a mandolin to ensure uniform cuts of thickness, however, if you don’t have a mandolin try to slice the pieces as uniformly as possible).
- In a medium bowl, pour olive oil and toppings of choice onto the sliced squash. Mix until fully incorporated. Transfer slices to a baking sheet.
- Cook for 1 hour. Flip the slices and cook for an additional hour. Optional: you can cook the slices for an additional 45 minutes, at reduced heat if you prefer the slices to be extra crispy. Be sure to keep an eye on them to avoid burning.
- Once cooked, remove from the oven and allow to cool for 5-10 minutes. If needed, you can transfer the chips onto a towel to drain any excess oil.
- Serve and enjoy!
Recipe influenced by Food52.