Butternut Squash Chips 1 butternut squash, about 2 pounds 2 tablespoons olive oil 1 tablespoon finely chopped fresh sage 1 tablespoon finely chopped thyme 1 teaspoon sea salt Bake in preheated 200 degrees oven for 3 hours, turning twice. After 3 hours turn off oven, leaving chips to cool in oven for 6 hours or overnight. Store in an airtight container.

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