Salty-sweet, smoky, and spicy butternut squash chips! Keep a batch of these on hand to crumble over soups and salads (which, yes, should both have crunch), or pair with cooling yogurt which perfectly complements the smoky spice. Watch Milk Street’s culinary manager Wes Martin demonstrate on Instagram.
Ingredients:
1 tablespoon kosher salt
1 tablespoon sugar
1/4 teaspoon smoked paprika
Recipe:
Heat the oven to 200°F with a rack in the middle position; line a baking sheet with a rack. In a small bowl, stir together 1 tablespoon each kosher salt and sugar and ¼ teaspoon smoked paprika.
Using a Y-style peeler, peel thin strips from the rounded end of a peeled butternut squash, 2 to 3 inches long, and arrange them in a single layer on the lined baking sheet. Spray them lightly with olive oil-flavored cooking spray and sprinkle a thin layer of the salt and sugar mixture over the strips.
Bake, without turning, until crisp but still bright orange, about 2 hours. Cool completely before storing in an airtight container for up to 5 days. Any of the leftover salt mixture can be used to season salad dressings or to season roasted potatoes or French fries.
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