|zucchini, crookneck and pattypan summer squash|
this is our fourth year of a "zucchini or summer squash" week and i have shared recipes for zucchini/potato hash browns, roasted zucchinis and tomatoes with parmesan and balsamic, grilled vegetable pasta, even a chocolate & zucchini cake. all delicious. i make them over and over all season. this year i discovered the oh-so-easy technique for making chips made from squash. these crispy, crunchy gems are delicious and actually good for you. thinly sliced and seasoned, they are slow baked at a very low temperature for a couple of hours. the final result is perfect for a snack, a side with a sandwich, or served with hummus or your favorite dip.
there really is not a recipe. preheat your oven to 235 degrees. slice your desired amount of squash into very thin pieces...about 1/8 to1/4 inch thick. you can use a mandolin slicer if you have one, i just use a very sharp knife. prepare rimmed baking sheets by lining them with parchment paper and then lightly coating the paper with olive oil spray. **note, i use spray that contains pure oil and still functions like an aerosol without propellants, soy or lethicin, no chemicals or additives of any kind, and excellent extra virgin olive oil. you can buy this at quality markets like whole foods, or purchase one of those oil pump sprayers and make your own.***
|chips before baking|