Pumpkin Pie Spiced Butternut Chips

Butternut squash is a type of winter squash that contains 2-3 times more carbs than summer squash. I wouldn't recommend it for a very low-carb diet, but you can have it as long as you stay within your net carbs limit. Keep in mind that chips and crisps are not meant to replace a proper meal.

I admit it took me a few attempts to fine-tune this recipe. The chips were either burnt or rubbery, but in the end, I managed to find a way to make them nice and crispy: I used an oven chip tray which worked perfectly!

Apart from baking the chips in the oven, you can also deep-fry them in coconut oil or ghee. I personally prefer the oven method, as I don't like wasting coconut oil.

Step-by-step

1. Preheat the oven to 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). Peel the butternut squash and slice thinly on a mandolin. If you are using a knife, make sure the slices are no more than ¹/₈ inch (¹/₄ cm) thin. Place in a bowl.

   

2. In a small bowl, mix melted coconut oil, gingerbread spice mix and stevia. Butternut squash is naturally sweet and you may not need to use any sweetener.

   

3. Pour the oil mixture over the butternut squash and mix well to allow it everywhere.

   

4. Arrange the slices close to each other on a baking tray lined with parchment paper or a rack or an oven chip tray (you will need at least 2 of them).

   

5. Place in the oven and cook for about 1.5 hour or until crispy (the exact time depends on how thick the chips are). Half way through, you can spray them with a bit of coconut oil to help them crisp up.

   

6. Although the chips shouldn't burn at low temperature, you should keep an eye on them. When done, let them cool down and store in an air-tight container for up to a week.

   

Recipe

Pumpkin Pie Spiced Butternut Chips

★★★★☆4.3 (30 ratings)

These pumpkin pie flavored butternut squash chips are a healthy lower carb snacking option that is packed with ...

Hands on

20m

Overall

2h

Servings

8

9.8 g

Net carbs

1 g

Protein

6.8 g

Fat

106

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

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Ingredients makes 8 servings

• 2 medium butternut squash (800 g/ 1.76 lb)
• 4 tbsp melted virgin coconut oil or ghee (60 ml)
• 2 tsp pumpkin pie spice mix (you can make your own)
• pinch of sea salt
• Optional: 5-10 drops liquid Stevia extract or other healthy low-carb sweetener from this list to taste

Instructions

1. Preheat the oven to 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). Peel the butternut squash and slice thinly on a mandolin. If you are using a knife, make sure the slices are no more than ¹/₈ inch (¹/₄ cm) thin. Place in a bowl.

2. In a small bowl, mix melted coconut oil, gingerbread spice mix and stevia. Butternut squash is naturally sweet and you may not need to use any sweetener.

3. Pour the oil mixture over the butternut squash and mix well to allow it everywhere.

4. Arrange the slices close to each other on a baking tray lined with parchment paper or a rack or an oven chip tray (you will need at least 2 of them).

5. Place in the oven and cook for about 1.5 hour or until crispy (the exact time depends on how thick the chips are). Half way through, you can spray them with a bit of coconut oil to help them crisp up.

6. Although the chips shouldn't burn at low temperature, you should keep an eye on them. When done, let them cool down and store in an air-tight container for up to a week.

Nutrition per serving, about ¼ cup

Carbs 37%Protein 4%Fat 59% of calories

Net carbs

9.8 g

Total carbs

12.1 g

Fiber

2.3 g

Sugars

2.2 g

Protein

1 g

Fat

6.8 g

Saturated fat

5.6 g

Calories

106 kcal

Sodium

23 mg · 1.01% RDA

Magnesium

34 mg · 8.61% RDA

Potassium

356 mg · 17.8% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Squash, winter, butternut or coquina	9.7 g	1 g	0.1 g	45
Coconut oil, extra virgin	0 g	0 g	6.7 g	61
Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice)	0.2 g	0 g	0 g	1
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Total	9.8 g	1 g	6.8 g	106

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Low FODMAP
• Vegetarian
• Vegan