Baked Chipotle Butternut Squash Chips With Cilantro And Queso Fresco

1. 1

   Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper. Bring a large pot of water to a boil.

2. 2

   In a small bowl, mix together the olive oil, chipotle seasoning, and cilantro. Set aside.

3. 3

   Cut off the bulb of the squash, leaving just the neck. Peel the neck and slice thinly, about 1/8 inch or thinner, with a sharp knife or mandolin.

4. 4

   Boil the squash slices for 2 minutes, then drain and rinse with cool water. Pat the slices dry with a paper towel.

5. 5

   Assemble the butternut squash slices on the baking sheets so that they do not overlap. Lightly brush each slice with the olive oil, chipotle, and cilantro mixture.

6. 6

   Bake the chips until the edges start to curl up, about 15 minutes. Sprinkle with queso fresco and continue baking for another 5 minutes, or until edges are brown and crispy. Remove from the oven and serve immediately, sprinkling with additional queso fresco, chipotle seasoning, and cilantro if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.