Butternut Squash Chips Baked in the Oven

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Preheat oven to 400 F / 204 C.

3. Step 3

   Cut off the round, seed-containing part of the squash and reserve it for another recipe. Cut off the stem end of the squash's neck. Slice off the thick skin.

4. Step 4

   Cut the butternut squash into very thin rounds or slices. They should be almost transparent. You can use a mandoline , the slicing blade of a food processor, a vegetable peeler, or a knife (be careful!) to do this.

5. Step 5

   Toss the squash slices with the oil, if using. Use your clean hands to separate the pieces and coat each of them with the oil.

6. Step 6

   Line baking sheets with parchment paper . Arrange the butternut squash slices on the baking sheets in a single layer (make sure none of the slices overlap).

7. Step 7

   Bake for 20 to 35 minutes until the chips are curling up but still bright orange and not at all browned.

8. Step 8

   They may not seem fully crisp while they are still warm—take them out of the oven and let them cool off at room temperature for 10 minutes. They will crisp up the way cookies do after they come out of the oven.

9. Step 9

   If after the cooling off period they still aren't crisp, put them back into the 400 F/204 C oven for 5 to 10 minutes.

10. Step 10

    Sprinkle the salt, if using, over the chips.

11. Step 11

    Eat immediately or transfer, once cooled to room temperature, into airtight containers.

12. Step 12

    Enjoy.