Ingredients
- 0.75 lb Butter Nut Squash
- 2 tablespoon Garlic-Infused Olive Oil
- 1 teaspoon Ginger
- ¼ teaspoon Nutmeg
- 1 teaspoon Cinnamon
- ¼ teaspoon 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.
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