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Ingredients
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2 small acorn squash, or more to taste
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1 tablespoon olive oil
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½ teaspoon Sea Salt, gray
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1 pinch ground cumin
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1 pinch ground cinnamon
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
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Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
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Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
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Season roasted chips with salt as needed.
Cook's Notes:
You can use kabocha squash instead of acorn, and you can substitute 1/4 teaspoon kosher salt for the 1/2 teaspoon flaky sea salt.
If a peeler doesn't work, chop thin slices of the squash peel using a sharp knife on a cutting board.
Nutrition Facts (per serving)
188 | Calories |
7g | Fat |
33g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 188 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 450mg | 20% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 5g | 18% |
Total Sugars 7g | |
Protein 3g | 5% |
Vitamin C 34mg | 38% |
Calcium 113mg | 9% |
Iron 8mg | 43% |
Potassium 1097mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.