Some members use 0pp soups to keep them full and satisfied when their dailies and weeklies have run out. Others, like me, use BNS chips! You can also make some lovely creamy feeling soups out of them, but that's for another day.
Now, don't be fooled.. they don't actually taste like chips. Even the texture is slightly off. But once you've had them a few times you might learn to love them; I cover mine in vinegar and salt to trick my brain though! I tend to do them as a snack where no amount of water will fill me up and I feel like I've eaten enough fruit, where I fancy something savoury or as a nice accompaniment to a ready meal on the odd occasion I have one.
Calorie Controlled Cooking Spray
Salt and Vinegar
Preheat the oven to 200ºC
1. Peel your BNS. I tend to use half at a time - in these pictures I used the 'neck' end and you get more chip-like chips. If you're using the bulbous end, you need to scoop out the middle including the seeds and pith as well as peeling the squash. This will make wedge style chips.
2. Cut your peeled squash into the desired size and shape. I mimic the size of thick cut oven chips. Lay these out onto a baking tray which has been lightly spritzed with calorie controlled cooking spray. You need to have space between each chip for them to cook properly.
3. Place them in a preheated oven for around 40 minutes or until they start to catch. I like a bit of blackness around the edges of mine. They won't go crispy or crunchy but will retain their shape even when soft and cooked.
4. To serve, simply top with salt and vinegar