Oven-Baked "Sweet Potato Squash" Chips

3 Reviews
100% would make this recipe again

Sweet potato squash is also known as peanut squash, Bohemian squash or delicata squash, because of its delicate rind that does not require peeling. It has a creamy flavor and texture.

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Ingredients

1 delicata squash 500 g
1 tbsp olive oil 15 mL
1/2 tsp curry powder 2 g
1/2 tsp dried oregano 0.4 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
parchment paper, for the sheet

Method

  1. Preheat the oven to 190°C/375°F. Line a large baking sheet with parchment paper.
  2. Wash the squash, then cut each squash into 2 longitudinally, without peeling. Remove seeds and filaments, then cut them into 1x8 cm pieces. It is important to cut them into pieces of similar size so that they will all cook evenly and be done at the same time.
  3. In a large bowl, mix the oil, with curry, oregano, salt, and pepper. Add the squash pieces and coat them well with the mixture. Transfer them to the baking sheet. Don't crowd the pieces on the sheet or they will steam and not turn golden-brown.
  4. Bake on the bottom oven rack 10-12 min, then turn the pieces and bake an additional 10-12 min.
  5. Serve.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

110

Fat

6 g

9 %

Saturated 0.9 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

15 g

5 %

Fibre

3 g

13 %

Sugars

5 g

Net Carbs

12 g

Protein

2 g

Vitamin A

106 %

Vitamin C

27 %

Calcium

4 %

Iron

8 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Side dishes | Bake

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