Here is a simple and easy recipe for Butternut Crisps that takes low carb snacking to the next level. Your life would never be the same if you had to give it all up. It is hard enough to withstand delicious crispy, salted potato chips. Now you can indulge without all the guilt…
It is a pretty basic recipe, and you can even try more variety of veggies like sweet potato or beetroot. I served my Butternut Crisps with a sour cream and chive dip, and yes, all allowed on the banting diet.
Yes, so let me know how you like these delicious vegetarian crisps. Serve it as a side with your main meal, ideal with a tender piece of steak or chops. Enjoy!
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| Prep Time | 5 min |
| Cook Time | 25 min |
| Servings | servings |
Ingredients
- 1 butternut peeled and sliced into thin slices
- 15 ml olive oil
- few sprigs fresh rosemary
- salt and black pepper
- 1 cup sour cream
- handful chives chopped
Ingredients
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Instructions
- First off, add the sliced butternut in a mixing bowl, drizzle with olive oil and mix until covered with oil.
- Transfer the butternut to an oven safe dish and add fresh stalks of rosemary. Season with salt and black pepper.
- Bake for 20 minutes at 180 degrees Celsius, checking every five minutes to give it a shake. It may take an extra 5 minutes or so to crisp up.
- Remove from oven and transfer onto baking paper.
- In the meantime mix the chopped chives with the sour cream, and serve.
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