• On Oct, 08, 2024
•  ladyrecipes
•  Recipes

A delicious and healthy snack: Butternut squash chips are a tasty, lower carb alternative to potato crisps/chips.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course
Appetizer, Snack
Cuisine
British
Servings
2 portions
Calories
83 kcal

INGREDIENTS

1x
2x
3x
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1 medium butternut squash preferably with a skinny neck
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1 tbsp avocado oil or olive oil
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sea salt to taste
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fresh rosemary or thyme sprig
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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
NUTRITION
Serving: 60g
Calories: 83kcal
Protein: 0.5g
Fat: 7g
Sodium: 2mg
Fiber: 1g
Sugar: 1.1g