Sweet Chili Acorn Squash Chips with Avocado "Ranch" Dip
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400 degrees.
  2. Toss the sliced squash in a bowl with the oil, chill powder and coconut sugar, and salt to coat.
  3. Place on a baking pan lined with parchment paper, making sure no slices are overlapping.
  4. Bake for 20-25 minutes until slightly browned, flipping once halfway through cooking.
  5. Turn oven to broil, and cook for 2-3 more minutes to crisp up.
  6. Meanwhile, make the dip.
  7. 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/