Try this Crispy Baked Butternut Squash Chips recipe, or contribute your own.
Suggest a better description1. Preheat oven to 375. Line to baking sheets with parcehment paper
2. Bring pot of water to boil
3. Peel squash and slice in 1/2 lengthwise. Scoop out seeds.
4. Very thinly slice the squash
5. Boil slice 1-2 minutes, remove and let dry
6. Transfer to baking sheet, brush with olive oil, salt and pepper, and rosemary
7. Bake 20 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 2.1mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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