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People believe that the words 'healthy' and 'snack' do not belong together, but Becca Pusey has come up with a healthier alternative to greasy potato crisps with her easy butternut squash crisps recipe.
Cut the butternut squash in half crosswise, just above the bulbous end. Set aside the bulbous half, saving it for another recipe, and peel the narrower half
3
Cut the flesh into very thin discs using a sharp knife or mandoline, cutting them as evenly as possible. If your squash is on the wider side, feel free to cut each slice down a little
4
Toss the butternut squash discs in the oil and lay them out on a baking tray, preferably in a single layer. Sprinkle with the paprika and some salt and pepper, and roast for around 20 minutes
5
Turn each slice over and arrange them again into a single layer, moving some of the crispier pieces from the edge of the tray to the centre. Return to the oven for another 10 minutes, or until crispy. Leave to cool before serving
Liverpool-based Becca is the writer of the food blog Amuse Your Bouche, and specialises in simple vegetarian recipes that anyone can create, regardless of their cooking ability.