Kabocha Squash Chips

Kabocha Squash Chips are a delightful and crunchy keto-friendly appetizer that brings a taste of Japan to your table. These chips are not only low in carbs but also packed with nutrients, making them a guilt-free snack option.

Ingredients

• Kabocha squash - 300 grams
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Paprika - 1/2 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Wash the kabocha squash thoroughly and slice it in half. Remove the seeds and fibrous inner flesh.
3. Using a sharp knife or a mandoline slicer, cut the kabocha squash into thin slices, about 2-3 mm thick.
4. In a large bowl, toss the kabocha slices with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.
5. Arrange the kabocha slices in a single layer on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for 20-25 minutes, flipping the chips halfway through, until they are golden and crispy.
7. Remove from the oven and let them cool slightly before serving.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C, which support immune function.
• High in fiber, promoting digestive health.

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