Summer Squash Chips
Equipment
- 1 Oven-safe Baking Grid/ Cooling Rack The correct size to fit your pan (typically a half sheet or jelly roll pan)
- 1 Oil mister
Ingredients
- summer squash (zucchni, yellow or both) one per person
- Extra Virgin Olive Oil
Seasoning Combination Options
- Garlic with salt and pepper
- Seven Spice Sprinkle
- Cumin with Smoked Paprika
- Garlic Powder, Paprika, Lemon Zest, with Salt & Pepper
- Thai Spice
Instructions
Preheat and Prep
- Preheat your oven to 130-225℉. If your oven has a dehydrate setting use that. If you are using multiple racks use the convection option or remember to periodically rotate your pans throughout the cooking time.
- Prepare your cookie sheet with a foil or parchment paper liner, if desired for easier clean up, and fit a baking/cooking rack in the baking sheet. Spray Extra Virgin Olive Oil on the rack.
- NOTE: If you don’t have a baking rack you will need to periodically flip all the ovals to ensure even cooking. Use parchment paper to reduce sticking and oil it prior to laying out the squash. If your rounds are too thin do not attempt to flip them, they will stick. Just plan to check for doneness earlier.
Prep the Summer Squash
- Slice the summer squash (zucchni, yellow or both) on the bias in about 1/8” slices, not straight across but at about a 45 degree angle to create elongated ovals. This is particularly important if your rack does not have a grid as it helps them not to “fall” or droop through. Thinner slices will be done faster but have a tendency to stick.
- Lay the ovals out on a kitchen towel or paper towel. Top with another and gently press on the squash to release extra moisture.
- Arrange on the baking rack, close but not touching. Spray or baste with olive oil. Sprinkle your desired seasonings. Remember sprinkle from at least a foot over the food. You will get much better disbursement. Flip the squash ovals and repeat.
- The thickness of the slices and the oven temperature will affect the exact time. But, if you are in a rush you can bump it up to the higher end.
- Periodically check for desired doneness and open the oven to let moisture out – every 20 minutes, or so. They are edible at any time but if you want them to be crispy chips low and slow is the way to go. Enjoy!
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