BUTTERNUT SQUASH CHIPS WITH HERBES DE PROVENCE
Recipe from the new book The New Kosher by Kim Kushner
1 butternut squash, about 2 lb (1 kg), peeled, halved, and seeded
3 tablespoons extra-virgin olive oil
1–2 tablespoons herbes de Provence Kosher salt and freshly ground pepper
Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper. Use a sharp knife or a mandoline to cut the butternut squash into thin slices. Transfer the slices to a large bowl and drizzle with the oil. Sprinkle with the herbes de Provence, 1 teaspoon salt, and 1 ⁄2 teaspoon pepper. Toss to coat evenly. Transfer the squash to the prepared baking sheets. Try to spread the slices in a single layer. Roast for 20 minutes, then reduce the oven temperature to 350°F (180°C) and roast until they begin to curl, about 30 minutes longer. Let cool, then break into smaller pieces and serve. The chips will keep in an airtight container in the refrigerator for up to 1 week.