Butternut Squash Chips
The crunch and saltiness of chips, without the mess and expense of deep frying! Butternut squash is allowed on the GAPS diet and is a lower carb alternative to potato. These work best if cut into very thin slices with a very sharp knife. During the process of dehydrating, they curl up like conventional potato chips- fun!
Ingredients:
2 large butternut squash necks
2 tablespoons olive oil
¼ teaspoon sea salt
2 large butternut squash necks
2 tablespoons olive oil
¼ teaspoon sea salt
Directions:
Peel butternut squash neck (reserve the bulb for another use)
Slice as thinly as possible into rounds
Toss with olive oil in a bowl, using your hands or a fork if you wish
Lay in a single layer on dehydrator tray, sprinkle with salt.
Dehydrate 12 hours, or until crisp, on high if your dehydrator has temperature settings.
Enjoy!
Peel butternut squash neck (reserve the bulb for another use)
Slice as thinly as possible into rounds
Toss with olive oil in a bowl, using your hands or a fork if you wish
Lay in a single layer on dehydrator tray, sprinkle with salt.
Dehydrate 12 hours, or until crisp, on high if your dehydrator has temperature settings.
Enjoy!
from http://www.healthhomehappy.com/2011/05/no-fry-butternut-squash-chip-recipe.html
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