SQUASH CHIPS WITH HERBED SEA SALT

These chips are so addictive, you would not believe they are actually healthy. I use the same herb salt mixture for eggplant slices, potatoes, fish and chicken!

INGREDIENTS

• ¼ cup CHOPPED mix fresh herbs: use a rough measurement BEFORE CHOPPING of: ¼ cup packed flat leaf parsley, 10 chives, 4 leaves of basil, 1 sprig of fresh thyme (leaves only), 2-3 sage leaves
• Zest of 1 lemon (do this on a fine blade zester)
• ½ tsp coarse sea salt (Maldon or Adriatic)
• 1 clove garlic, chopped finely
• 2 tbsp olive oil
• 1 medium size butternut squash, peeled well and ends removed

DIRECTIONS

1. Preheat oven to 375°F Convection or 400°F Regular. Arrange oven racks in the upper 1/3 and lower 1/3 of the oven.
2. By hand, mix all the herbs, lemon zest, salt, garlic and olive oil together. Set aside.
3. Slice the long end of the squash into ¼-inch rounds, slice each round in half. Slice the bulb end of the squash in half, scoop out the seeds and slice into ¼-inch slices.
4. Line 2 cookie sheets with foil. Distribute the squash pieces evenly between the two sheets. Distribute the herb mixture equally between the two cookie sheets and toss the squash slices all around the mixture so that they are coated well. Lay the squash slices flat and spread them out.
5. Place in oven and cook for 15 minutes. Remove from oven, flip the squash pieces over and place back in the oven, and cook for another 15 minutes. If you are using convection, no need to rotate sheets. If you are not using convection, rotate sheets so that the sheet that was on the top rack is now on the bottom rack.
6. Enjoy hot or room temp. They are also great re-heated in a hot oven the next day!

Serves 6

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