30 Mins

• 1 Delicata Squash
• Yogurt
• ½ Red Bell Pepper, diced
• ¼ cup Rice Flour
• ¼ tsp Turmeric Powder
• ½ tsp Red Chili Powder or Cayenne, to taste
• ½ tsp Cumin Powder
• ½ tsp Coriander Powder
• ½ tsp Sea Salt
• Juice of ½ a Lemon (~1 ½ tablespoons)
• 3-4 Tbsp Sunflower Oil
• Fresh Cilantro for garnish

Preheat oven to 400 degrees.

Using sharp knife, trim ends of delicata squash. Slice in half, horizontally. Scoop out inside and slice into ¼ -⅓  inch thick rings.

In medium bowl, whisk together rice flour, turmeric powder, chili powder, cumin powder, coriander powder, and salt. Mix in lemon juice and oil to make batter smooth. Add squash rings and coat. You may need to add a few more drops of lemon juice or water if batter is too thick.

Place squash rings in single layer on greased sheet pan in oven. Bake 10-15 minutes, or until golden brown. Flip rings and bake 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 that look well done earlier. Remove from oven to cool. Lightly sprinkle with more salt.

Place rings on plate. Top with drizzle of yogurt, diced pepper, and fresh cilantro.