Ingredients
2
2 servings
- •2 small acorn squash, or more to taste
- •1 tablespoon olive oil
- •½ teaspoon Sea Salt, gray
- •1 pinch ground cumin
- •1 pinch ground cinnamon
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
- Season roasted chips with salt as needed.
Nutritional Facts
Per 2 servings
- Calories: 188
- Carbohydrate: 33g
- Fat: 7g
- Fiber: 5g
- Protein: 3g
- Sugar: 7g
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