Butternut Squash Chips
A delicious and healthy snack: Butternut squash chips are a tasty, lower carb alternative to potato crisps/chips.
Servings: 2 portions
Calories: 83kcal
Ingredients
- 1 medium butternut squash preferably with a skinny neck
- 1 tablespoon avocado oil or olive oil
- sea salt to taste
- fresh rosemary or thyme sprig
- optional: cayenne pepper/paprika
Instructions
- Pre-heat oven to 190 Celsius/375 Fahrenheit.
- Remove the top of the butternut squash and cut the neck into thin slices. You can do this by hand or with a mandolin slicer. It is not necessary to remove the skins - with the skin on you get s slightly more rustic taste. For larger butternut squash, you might want to halve or even quarter your slices. You're the boss.
- In a bowl, rub in the olive oil, making sure that all slices are coated.
- Place on a baking sheet lined with baking paper or a silicone baking mat, making sure the slices do not overlap
- Season with sea salt and scatter over the rosemary or thyme (or a bit of both). Sprinkle sparingly with cayenne pepper if you'd like a bit of heat. I also seasoned some with paprika, with tasted equally yummy.
- Bake for ca 20-25 minutes until the crisps are hardened and browned. THis time will vary depending on how thin your slices are.
- Enjoy on their own or with dips
Notes
I actually cut the rest of the squash into slices and baked them as well, after scooping the seeds out in the middle. My kids enjoyed them as "pumpkin wheels" - much more fun to eat than just as boring little squares.
Nutrition
Serving: 60g | Calories: 83kcal | Total Carbohydrates: 5.8g | Protein: 0.5g | Fat: 7g | Sodium: 2mg | Fiber: 1g | Sugar: 1.1g
