You can find the complete recipe at The Charlie Foundation’s ketogenic diet recipe section.
I know there are a few kids out there that miss eating chips… I have seen many versions of this recipe on the internet and it is definitely one that can be a huge failure… but I have made this at least a dozen times with great success. The key is to dry the chips without over baking them which gives them a burnt flavor. If they are slightly under baked, they will be limp and very un-chip like. My main piece of advice for making this recipe is to… GO SLOW! The drying time (once you lower the oven temperature) will vary for everyone. It will depend on how watery the squash is, how thick the batter was spread and even the humidity in the air. If you happen to have a food dehydrator, I think you could transfer them into there to finish cooking (I do not have one, so this is just a guess). Once they look dried enough, let them cool and they will continue to crisp up as they cool (this is due to the cheese hardening as it cools). If you try these, please comment below and let us know how it goes!