Monday, June 22, 2009

0 point chips..


are my new best friends come snacktime. Butternut squash (I must get through 5/6 a week, no joke) has become a very important part of my eating. I love it roasted with onion, pepper and courgette for a snack or to bulk up dinner, it works great in soup or as an alternative to mashed potato. Only this week did I think about making chips from it.

Cut into wedges and tossed in a bowl with mixed herbs and frylight and then in the oven for 20 mins. Yum!

4 comments:

  1. Yup, scrummy scrummy.
    Leave the peel on, makes them extra crunchy!! ;o)

    ReplyDelete
  2. Aren't they hard to chop? I made soup from one once and it really hurt my hands,or am I doing something wrong?!

    ReplyDelete
  3. They can be tough - good sturdy knife (and peeler if you take the skin off)

    The colder it is, the harder it is - try steaming it for a few minutes to soften it up first. =)

    ReplyDelete
  4. Ok will try that - the chips look yum!

    ReplyDelete