How to cook the perfect butternut squash chips

I regularly get asked how I make my butternut squash chips, so I thought I'd write a quick guide.

I use a small size butternut squash as I find them easier to cut.

Prep:

Starting with the smaller end, cut your BNS into 1cm sliced discs. Set your discs aside in a bowl.

When you reach the larger end you'll come across the seeds. Stop there.

Stand the end upright and slice it in half length ways. Using a spoon scoop out the seeds. Slice each half again so you have quarters.

Now your BNS is in pieces it's time to make the chips.

Slice each disc and chunk into 1cm wide chips. Leaving all the skin on. Make sure your chips are all even in size to ensure that cook evenly.

Cooking:

Pre heat your oven at 180° Fan.

Place on to a foil covered tray. Spray with your choice of spray oil. Fry Light Oilve Oil works best.

Roast for 25 mins. Turn. Roast for a further 20 mins.

Season with salt and serve!