Total time 40 mins Serves: 2-3
Macros: 284 cal fat 16g carbs 28g fibre 9g protein 4g Ingredients 1 large acorn squash, seeded, and sliced thinly 1 tsp chili powder
1 tsp coconut palm sugar 1⁄4 tsp salt 1⁄2 tablespoon melted coconut oil or olive oil For the Dip: 1 medium avocado, pitted 1 tablespoon coconut cream (optional, but makes the dip creamier!) 1⁄2 tsp garlic powder 1⁄2 tsp onion powder 1⁄2 tsp dried dill 1 tsp apple cider vinegar 1⁄4 tsp salt Directions: Preheat the oven to 400 degrees. Toss the sliced squash in a bowl with the oil, chill powder and coconut sugar, and salt to coat. Place on a baking pan lined with parchment paper, making sure no slices are overlapping. Bake for 20-25 minutes until lightly browned, flipping once halfway through cooking. Turn oven to broil, and cook for 2-3 more minutes to crisp up. Meanwhile, make the dip. 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!