About
These little yellow chips crisp up so nice in your oven! This recipe makes about 35-40 chips, at 10 chips per servings. You can even use zucchini if you do not have yellow squash available due to changing seasons. Simple and easy!
Ingredients
- 9 ½ ounce summer squash, raw
- 1 teaspoon salt
- ½ teaspoon black pepper, ground
- 1 ½ teaspoon cumin, ground
- ¼ teaspoon cayenne
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Preheat an oven to 300 degrees and line a large sheet tray with parchment paper. Use a mandolin to thinly slice either 1 large or 2 small yellow squash. The slices should be no more than a ¼-inch thick, but even thinner is better.
- With the squash slices laid flat, press a paper towel over the squash, applying pressure, to soak up any excess water.
- Combine all the seasonings in a small bowl. Lay the squash slices on the prepared sheet tray and sprinkle the seasoning mix all over the slices.
- Bake your tray for 60 minutes or more, until your squash chips are crisp and slightly browned. Let them cool and crisp up more before enjoying!
Nutrition Facts
- Servings: 4
- Calories: 17.4kcal/72.9kJ (per serving)
- Fat: 0.4g (per serving)
- Carbs: 3.4g (per serving)
- Protein: 1.1g (per serving)
