Summer Squash Chips (or Zucchini Chips)
With all of the summer vegetable harvest coming in, it’s time to to get creative and try new recipes. If you have a garden or a vegetable CSA, you know it’s time to hustle and use those veggies.
Mary Beth Wild brought me a few beautiful yellow summer squashes the other day. I already grilled one for dinner the other night. That was awesome. But with two more squashes sitting in the refrigerator I thought I would change it up.
I just got a food dehydrator this summer at a rummage sale. I’ve been thinking about getting one for awhile. So far I’ve made beef jerky and flax seed crackers in the dehydrator. Now squash chips can be added to the list.
Yellow Squash (or zucchini)
I used a mandolin to slice the squash into “chip” shapes. If you don’t have a mandolin, just a use a very sharp knife and your straight cutting skills to cut the squash into chips between 1/8 and 1/4″ thick.
Sprinkle with sea salt and put into your dehydrator. (Before I had a dehydrator I would often use my oven to make flax seed crackers or nuts. Just put your oven at the lowest temperature possible. Mine was 170 degrees and I would leave the oven door open a bit. Make sure to flip every few hours.)
Set the food dehydrator to 115 degrees and let it do it’s magic for 12 hours. I did mine over night so that I could just wake up to crunchy squash chips.
The end result was a crunchy chip with a sweet and salty flavor mix. I stored them in a zip lock bag. If you would like the chips to last a bit longer, use a vacuum seal bag.