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1
Preheat the oven to 375 F. Line two large rimmed baking sheets with parchment paper.
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2
Bring a large pot of water to a boil.
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3
In a small bowl, mix together the olive oil, chipotle seasoning and cilantro.
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4
Set aside.
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5
Cut off the bulb of the squash, leaving just the neck.
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6
Peel the neck and slice into thin rounds, about 1/8 inch or thinner, with a sharp knife or mandolin.
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7
Boil the squash slices for 2 minutes, then drain and rinse with cool water.
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8
Pat the slices dry with a paper towel.
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9
Assemble the butternut squash slices on the baking sheets so that they do not overlap.
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10
Lightly brush each slice with the olive oil, chipotle and cilantro mixture.
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11
Bake the chips until the edges start to curl up, about 15 minutes.
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12
Remove from oven.
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13
Sprinkle with queso fresco and continue baking for another 5 minutes, or until edges are brown and crispy.
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14
Remove from the oven and serve immediately, sprinkling with additional queso fresco, chipotle seasoning and cilantro if desired.
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15
Due to a slight lapse in organization during my Thanksgiving grocery shopping, I ended up with an extra butternut squash and several sprigs of cilantro.
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16
I love baked vegetable chips and Ive always wanted to try my hand at butternut squash chips.
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17
So maybe subconsciously I bought the extra squash on purpose?
