Do you have more yellow or zucchini squash than you need? I'm always looking for different ways to use summer squash. Making seasoned chips is an easy way to use up the squash, and have a healthy snack at the same time!
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| Yellow Squash |
After washing the squash, and cutting off the ends, I use a mandolin to cut uniform slices from the squash. When the slices are the same thickness, they dry in the same amount of time.
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| Mandolin and summer squash slices |
Next, arrange the slices on your dehydrator trays. Don't overlap. You want them to dry at about the same time.
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| Yellow squash slices on dehydrator tray |
The next step is to season the soon-to-be-chips with whatever seasoning sounds good to you. I made some with BBQ seasoning, with dill, and the ones pictured below are seasoned with a Mediterranean blend with salt. A light amount of salt/seasoning is preferred. I would use a little less seasoning on the next batch I make (see picture below).
Dry these at 115* for 5-6 hours until paper thing and breakable. You don't want any flexibility in the chips. They will be crisp and easily broken.
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| Mediterranean seasoned squash chips |
As usual, we ate this finished product before I got the last picture! They were delicious and they went fast! So next time you have a bunch of extra squash, don't leave it on the neighbor's door step and play doorbell ditch! Make yourself these healthy and delicious squash chips. These are best eaten within a couple of days of dehydrating.
