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Crispy Butternut Squash Chips

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Total Time: 30 minutes
Servings: 4
Calories: 100.3kcal

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

Instructions

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

Notes

Net Carbs: 6.48g
Nutrition Facts
Crispy Butternut Squash Chips
Amount Per Serving (3.5 oz)
Calories 100.3 Calories from Fat 62
% Daily Value*
Fat 6.92g11%
Saturated Fat 0.99g6%
Sodium 149.32mg6%
Potassium 304.88mg9%
Carbohydrates 8.44g3%
Fiber 1.96g8%
Sugar 1.93g2%
Protein 0.9g2%
* Percent Daily Values are based on a 2000 calorie diet.