Ingredients
Scale
- Ingredients
- 2 delicata squash
- ¼ cup rice flour
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder or cayenne or to taste
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- big pinch of asafetida (hing powder)
- 1/2 teaspoon salt
- juice of ½ a lemon (~1 ½ tablespoons)
- 3–4 tablespoons sunflower oil
- yogurt
- diced pepper or pomegranate
- fresh herbs like parsley or cilantro
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Trim ends of delicata squash. Slice in half horizontally. Scoop out inside of squash halves. Slice the squash into 1/4-1/3 inch thick rings using a sharp knife.
- In a medium bowl, whisk together rice flour, turmeric powder, chili powder, cumin powder, coriander powder, asafetida and salt. Mix in lemon juice and oil to make a smooth batter. Add in the squash rings and coat with the batter. Depending, you may just need to add a few more drops of lemon juice or water so the batter coats the slices well; it should not be drippy, just thick enough to coat.
- Place the squash rings in a single layer on a greased sheet pan in the oven. Bake for about 10-15 minutes, or until ring is golden brown. Flip the rings, turn the tray 180 degrees and then bake for another 10-15 minutes or until chips are browned to your liking on both sides. Keep an eye on them and take out any rings earlier that look well done. Take them out of the oven to cool. Add an additional sprinkling of salt if you like.
- Place rings on a plate. Top with yogurt, diced pepper or pomegranate and parsley.
- Category: Side