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Crispy Butternut Squash Chips

Print Recipe
Total Time 30 minutes
Servings 4
Calories 100.3 kcal

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