Pumpkin Pie Spiced Butternut Chips

Step 1Preheat 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.

Step 2In 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.

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

Step 4Arrange 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).

Step 5Place 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.

Step 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.