📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
2. Wash and peel your butternut squash. I usually listen to a podcast while I do this – makes the chore much more bearable. Use a vegetable peeler to create thin, even peels. Aim for peels that are about 1/8 inch thick. Thinner peels crisp up better, trust me on this one!
3. In a large bowl, whisk together the cinnamon, sugar, and a pinch of salt. Seriously, don't skip the salt! It enhances the sweetness of the sugar.
4. Add the butternut squash peels to the bowl and toss gently to coat them evenly with the cinnamon-sugar mixture. Make sure every peel is nicely coated for even flavor and browning.
5. Arrange the peels in a single layer on the prepared baking sheet. Avoid overcrowding; this ensures even cooking and prevents steaming.
6. Bake for 15-20 minutes, flipping halfway through. Keep an eye on them; oven temperatures can vary! The chips are ready when they are golden brown and crispy. You'll know it when you see it–they'll look amazing!
7. Let the chips cool completely on a wire rack before serving. This prevents them from getting soggy, which would be a tragedy, and allows the cinnamon sugar to fully set. Be patient! It is worth waiting.
8. Store any leftover chips in an airtight container at room temperature for up to 3 days or freeze for longer storage. Enjoy your delicious and healthy snack!