This simple, savory chip recipe will hit the spot! These chips have a lot of flavor! I served them with fish. They are also great with any meat, as a side, or as a snack or appetizer.
Butternut squash contains FodMaps, but allowed on a Low FodMap diet – 1/4 cup to 1/2 cup is the serving size depending on your tolerance level. (It is a low FodMap diet not a no FodMap diet). It is a good source of carbs and has more Vitamin A than pumpkin. It is rich in carotenoids, B-complex and minerals like iron, zinc, copper, calcium, potassium and phosphorus. I love the flavor of cardamom paired with smoked paprika, and cardamom is helpful for digestion. Wow! I am eating food I really love, and it is benefiting my body! Love it!
Here is a link to a comprehensive SCD/Low FodMap food guide I use, given to me by my practitioner. It is a free guide for Low FodMap/SCD eating.
1 Small Butternut Squash (If using a large squash double the spices)
2 Tablespoon Coconut Oil, melted
1/2 teaspoon cardamom
1 teaspoon Himalayan Pink Salt
1/2 teaspoon Black Pepper
1 teaspoon Smoked Paprika
Pre-heat oven 400 degrees. Peel and seed the whole butternut squash. Slice into thick pieces using a food processor fitted with a slicing blade or a mandolin slicer. Toss the squash in the melted coconut oil until well coated. Mix the spices, salt and pepper in a small bowl until incorporated with each other, and then sprinkle over squash and toss again. Spread in a single layer on two parchment lined baking sheets.
Bake 20 minutes until browned. You decide how crispy you want them. If you want them really crunchy go longer in the oven, but keep a close eye on them so they don’t over brown. It is hard not to eat them all! So, hopefully someone will eat them with you. 🙂
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