Chips & Crisps
Spiced Butternut Chips

4.3 stars, average of 22 ratings

Chips & Crisps: Spiced Butternut ChipsPin recipeFollow us 124.0k

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.

Hands-on Overall

Nutritional values (per serving)

Net carbs9.9 grams
Protein1 grams
Fat6.8 grams
Calories106 kcal

Calories from carbs 37%, protein 4%, fat 59%

Total carbs12.1 gramsFiber2.3 gramsSugars2.2 gramsSaturated fat5.6 gramsSodium42 mg(2% RDA)Magnesium35 mg(9% RDA)Potassium358 mg(18% EMR)

Ingredients (makes 4 servings)

Notes: Oils that have high smoke points are suitable for cooking (butter, ghee, coconut oil, macadamia oil, etc.).
When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions

  1. Preheat the oven to 125 °C/ 250 °F. 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. Chips & Crisps: Spiced Butternut Chips
  2. In a small bowl, mix melted coconut oil, gingerbread spice mix and stevia.
    Note: Butternut squash is naturally sweet and you may not need to use any sweetener.
    Chips & Crisps: Spiced Butternut Chips
  3. Pour the oil mixture over the butternut squash and mix well to allow it everywhere.
    Chips & Crisps: Spiced Butternut Chips
  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).
    Chips & Crisps: Spiced Butternut Chips
  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).
    Note: Half way through, you can spray them with a bit of coconut oil to help them crisp up.
    Chips & Crisps: Spiced Butternut Chips
  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.
    Chips & Crisps: Spiced Butternut Chips
    Enjoy!

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Squash, winter, butternut or coquina
9.7 g1 g0.1 g45 kcal
Coconut oil, extra virgin
0 g0 g6.7 g61 kcal
Gingerbread or pumpkin spice mix (cinnamon, nutmeg, ginger, cloves, allspice)
0.2 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Total per serving
9.9 g1 g6.8 g106 kcal
  1. Blog
  2. Recipes
  3. Desserts
  4. Chips & Crisps: Spiced Butternut Chips
  1. Blog
  2. Recipes
  3. Snacks
  4. Chips & Crisps: Spiced Butternut Chips
  1. Blog
  2. Recipes
  3. Vegan
  4. Chips & Crisps: Spiced Butternut Chips
  1. Blog
  2. Recipes
  3. Vegetarian
  4. Chips & Crisps: Spiced Butternut Chips
  1. Blog
  2. Recipes
  3. Chips & Crisps: Spiced Butternut Chips
  1. Blog
  2. Martina Slajerova
  3. Chips & Crisps: Spiced Butternut Chips
Download Recipe

Do you like this recipe? Share it with your friends! 

Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

Comments (6)

If you haven't darkened your oil or oxidized it, you can run frying oil through paper coffee filters to reuse it. Just let it cool completely first. And pre-used oil usually browns fried foods better, especially if you were frying something with starches.
And if you can get safflower or sunflower oil, it's cheaper and still healthy.

Reply

Hi Dusky, the oil is dark because I added cinnamon in it - I'm not sure you were referring to that. I would advice against these safflower or sunflower oils as they are processed (the heat stable ones) and inflammatory: Complete Guide to Fats & Oils on a Low-Carb Ketogenic Diet

Reply

OMG! I love love love butternut squash and this looks flipping AMAZING 😊

Reply

Thank you Gigi!

Reply

Paleo & low carb! Nice pics by the way, Thanks

Reply

Thank you! 😊

Reply