I have been fervently searching the internet for yellow squash recipes since my garden has been producing them at an exciting rate (4-5 a week!!!!!).
Pinterest came to the rescue once again and I couldn’t wait to try this recipe for squash chips. There were two issues I was worried about:
1. I love chips. So, I admit I was skeptical about enjoying these as much as I would a potato chip, but I did! They remind me of sweet potato chips. But they are healthy and practically free since the squash came from my garden! Win.
2. For me to have the oven on for 3 hours on in this lovely 90 degree weather, it has to be worth it. This was!
1 Yellow Squash (This would work with zucchini too!)
*I covered one batch in dill and Parmesan cheese (from the can, classy) and that was the BEST flavor combination (no salt needed since the Parmesan is salty). I sprinkled the other batch with Tony’s Creole seasoning, also good but not as tasty as the dill!
Step 1: Preheat oven to 200. Thinly slice your squash. I used a mandolin on the second thinnest setting. You can certainly use a knife, just be careful. (don’t the slices look like little flowers!?)
Step 2: Liberally spray a cookie sheet with cooking spray, and line up squash pieces close together but NOT touching. Cover those babies with seasoning of your choice. I think lime salt and chili powder would be good, or Italian seasoning, or RANCH. yum
Step 3: Place them in the oven and find something to distract you for two-three hours. I kept opening the oven and peeking and trying them. You can do this two, but wait until at least 2 hours have passed! Mine took the full 3 hours to become crispy.
Step 4: eat them all and feel ZERO guilt about it