The only problem is that these are a little too good. I just whipped them up for breakfast to eat along side my eggs. They make an amazing snack, side dish, or sweet treat to be enjoyed anytime time of day.
Butternut squash, sliced very thin
grass-fed butter, olive or coconut oil
+ any other seasoning you wish: tarragon, sage, paprika, cayenne, curry, pepper, or chili powder.
Pre-heat oven to 350.
Slice squash into very thin pieces. I keep the seeds, and skin on, and just roast it all!
Lay flat onto glass baking dish, being careful not to overlap, or they won’t get as crispy.
Liberally “drizzle” with butter, olive or coconut oil, add a touch of water to the pan, then sprinkle with salt.
Slip into pre-heated oven for 30-40 minutes, or until crispy and golden.