Go Back

Crispy Butternut Squash Chips

Print Recipe
Total Time 30 minutes
Servings: 4
Calories: 100.3
Ingredients Method Notes

Ingredients
  

  • 0.75 lb Butter Nut Squash
  • 2 tbsp Garlic-Infused Olive Oil
  • 1 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1 pinch Salt

Method
 

  1. Clean and peel the butternut squash, and slice thinly on a mandolin; place the butternut squash on a shallow plate.
  2. In a separate bowl, combine the oil, ginger, nutmeg, cinnamon, and cloves.
  3. Pour the oil mixture over the butternut squash and toss to combine well.
  4. Place the butternut squash slices on a baking dish lined with parchment paper.
  5. Pour one cup water and place the trivet in your pressure cooker.
  6. Place the baking dish on the trivet.
  7. Lock lid into place and set on the MANUAL setting for 10 minutes.
  8. Let the pressure valve release naturally (about 15 minutes).
  9. Serve hot.

Notes

Net Carbs: 6.48g