Baked Chipotle Butternut Squash Chips with Cilantro and Queso Fresco

Preheat the oven to 375 F. Line two large rimmed baking sheets with parchment paper. Bring a large pot of water to a boil.

In a small bowl, mix together the olive oil, chipotle seasoning and cilantro. Set aside.

Cut off the bulb of the squash, leaving just the neck. Peel the neck and slice into thin rounds, about 1/8 inch or thinner, with a sharp knife or mandolin.

Boil the squash slices for 2 minutes, then drain and rinse with cool water. Pat the slices dry with a paper towel.

Assemble the butternut squash slices on the baking sheets so that they do not overlap. Lightly brush each slice with the olive oil, chipotle and cilantro mixture.

Bake the chips until the edges start to curl up, about 15 minutes. Remove from oven.

Sprinkle with queso fresco and continue baking for another 5 minutes, or until edges are brown and crispy. Remove from the oven and serve immediately, sprinkling with additional queso fresco, chipotle seasoning and cilantro if desired.

Due to a slight lapse in organization during my Thanksgiving grocery shopping, I ended up with an extra butternut squash and several sprigs of cilantro. I love baked vegetable chips and I’ve always wanted to try my hand at butternut squash chips. So maybe subconsciously I bought the extra squash on purpose?