Butternut Squash Chips - Dehydrator Method

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Cut 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.

3. Step 3

   Trim the stem end of the squash's neck. Slice off the thick skin .

4. Step 4

   Cut 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.

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

   Arrange the butternut squash pieces on the trays of your dehydrator, making sure that none of the pieces are overlapping.

7. Step 7

   Dry 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.

8. Step 8

   The 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.

9. Step 9

   Sprinkle the salt, if using, over the chips. Eat immediately or transfer, once cooled to room temperature, into airtight containers.