These crispy squash chips are savory, snackable delights that are also eco-conscious, making use of vegetable waste. Make them after or before you roast your squash flesh, when the oven is already hot. Serve with cool and creamy dips like buttermilk ranch dip.
Preheat the oven to 400 degrees F (200 degrees C).
Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
Season roasted chips with salt as needed.
Per Serving: 188 calories; protein 2.6g; carbohydrates 33.1g; fat 7.2g; sodium 450.4mg.