These chips are a healthier alternative to potato crisps, becasue they are baked they have a much less fat content. I like then with cumin, but I have a hankering to try them with nutmeg or also sage fried in butter. Whatever spices you use do not attempt to do them without a madoline because you will never be able to slicew them thin enough.
1 butternut squash, preferably one with a long, narrow neck
spray olive oil
Cumin is great
Special tools: mandoline
Heat oven to 400 degrees
Set up an ice bath by placing ice in a large bowl of water. Spray a large baking sheet with olive oil. Bring a pot of salted water to boil
Cut off the bulb part of the squash and set aside for another use. Peel the skin off of the squash and cut crosswise into 3-inch chunks. Using your mandoline cut the squash, crosswise into 1.3mm slices.
Blanch the squash in the boiling water, about two minutes then transfer it to the ice bath to cool. Dry all of the chips with a towel or paper towel and lay them out on the baking sheet. Spray them with olive oil and sprinkle lightly with salt or spices.
Set the squash on your oven’s middle rack and bake until golden brown and crispy. Keep and eye on them as some may cook faster than others even though they are sliced evenly.