Butternut Squash Chips
- 1 butternut squash, about 2 pounds
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped thyme
- 1 teaspoon sea salt
Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper. Set aside. Peel squash then cut in half. Scoop the seeds out. Cut the squash into 1/8″ slices using a mandoline slicer. In a large bowl, toss butternut squash slices with olive oil, herbs and sea salt until evenly coated. Spread slices in a single layer over two baking sheets. Bake in preheated oven for 3 hours, turning twice. After 3 hours turn off oven, leaving chips to cool in oven for 6 hours or overnight. Store in an airtight container.