1 small butternut squash, about 1 pound
2 teaspoons chopped mixed fresh herbs (we use sage, thyme and oregano)
4 teaspoons olive oil
1/2 teaspoon kosher salt
1. Heat the oven to 250°F and put a rack in the middle of the oven. Peel the squash and cut it in two, separating the thin end without seeds from the bulbous end. Scoop out the seeds with a spoon and discard them (or save and roast them if you’re feeling energetic).
2. Slice the squash finely with a mandoline, about an 1/8-inch thick. You’ll have nice neat rounds from the seedless end, and pretty rings from the other end.
3. Toss the squash in a bowl with the herbs, olive oil and salt. Line 2 baking sheets with parchment and spread out the squash slices in a single layer on the parchment. Bake for an hour, then flip the slices using tongs or a spatula. Bake for another hour. Turn the slices again, lower the heat to 200 degrees and bake for another hour. Turn off the oven and let the chips cool in there for several hours, or overnight. Remove from the parchment and serve, or store in an airtight container for up to a week.
- Inside WikiLeaks: A former employee shares what he learned about Julian Assange (including his beef with Hillary Clinton).
- One week into the fight to take back Mosul, expectations for quick success have clashed with the reality of a bloody struggle ahead.
- Less than 24 hours after AT&T announced an $85 billion deal to buy Time Warner, politicians are expressing skepticism and opposition.
- Round of applause: This teen got a standing ovation for her high school presentation on white privilege.