Sweet Chili Acorn Squash Chips with Avocado "Ranch" Dip
- 1 large acorn squash, seeded, and sliced thinly
- 1 tsp chili powder
- 1 tsp coconut palm sugar
- ¼ tsp salt
- ½ tablespoon melted coconut oil or olive oil
- For the Dip:
- 1 medium avocado, pitted
- 1 tablespoon coconut cream (optional, but makes the dip creamier!)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried dill
- 1 tsp apple cider vinegar
- ¼ tsp salt
- Preheat the oven to 400 degrees.
- Toss the sliced squash in a bowl with the oil, chill powder and coconut sugar, and salt to coat.
- Place on a baking pan lined with parchment paper, making sure no slices are overlapping.
- Bake for 20-25 minutes until slightly browned, flipping once halfway through cooking.
- Turn oven to broil, and cook for 2-3 more minutes to crisp up.
- Meanwhile, make the dip.
- Add all the dip ingredients to a small food processor or magic bullet and blend until smooth. Place in the fridge until ready to eat with the chips!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/sweet-chili-acorn-squash-chips-with-avocado-ranch-dip/
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