Butternut Squash Chips - Dehydrator Method
Crisp squash chips are easy to make in a dehydrator. Skip the cost and grease of deep frying and try this healthy (but just as tasty) version instead.
- Serves: 3 persons
- 1large butternut squash
- Optional: 2 teaspoons extra-virgin olive oil
Step 1Gather the ingredients.
Step 2Cut off the round, seed-containing bottom half portion of the squash and reserve it for another recipe. You will only be using the "neck" portion of the squash in this recipe.
Step 3Trim the stem end of the squash's neck. Slice off the thick skin .
Step 4Cut the butternut squash neck 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.
Step 5Toss the squash slices with the oil, if using. Use your clean hands to separate the pieces and coat each of them with the oil.
Step 6Arrange the butternut squash pieces on the trays of your dehydrator, making sure that none of the pieces are overlapping.
Step 7Dry the squash at 145F/63C (the highest setting on most dehydrators) for 2 hours. Reduce the heat to 110F/43C and dry for an additional 8 - 10 hours.
Step 8The squash chips should be crisp and curling up (like conventional fried chips), but still bright orange and not showing any signs of discoloration. They may not seem fully crisp while they are still warm: let them cool for 10 minutes with the dehydrator turned off. They will crisp up the way cookies do after they come out of the oven. If after the cooling off period they still aren't crisp, turn the dehydrator back on at 110F/43C and dry them for an additional 1 - 2 hours.
Step 9Sprinkle the salt, if using, over the chips. Eat immediately or transfer, once cooled to room temperature, into airtight containers.