Summer squash—zucchini and yellow squash—are available year-round, but are never more affordable than now.
In addition to your other favorite summer squash recipes*, make lots of squash chips for low-calorie nibbling. They’re also great to serve with beer, cocktails and wine, and as garnishes.
But start with a small batch. Try the chips plain and with different seasonings (cayenne? curry? garlic?). If you’re using a dehydrator or microwave, just divide the batch.
Make your first batch at 1/8″ thick. The thinner the chips, the crisper they are.
USE A DEHYDRATOR, MICROWAVE OR ACTIFRY
If you have a dehydrator, you know what to do.
You can also bake chips in the oven.
We have no space for a dehydrator, but for the past five years we’ve been devoted to Mastrad’s microwave chip maker. Chips are ready in just 3-5 minutes.
Here’s more about microwave chips, and where to get the Mastrad chip trays. We say trays, rather than tray, because they’re sold in a set of two, and we bought a second set. They’re made to stack.
Thanks to Willow Moon of CreateMindfully.com for the recipe.
RECIPE: SALT & VINEGAR ZUCCHINI CHIPS
1 large yellow squash or zucchini, washed and peeled if desired
2 teaspoons olive oil
2 tablespoons apple cider vinegar (omit if using another seasoning)
Salt to taste (regular or flavored)
1. SLICE the squash to 1/8-thick, preferably with a mandoline slicer. Toss them with the olive oil, vinegar and salt, to coat thoroughly.
1. PREHEAT the oven to 375°F/190°C). Place the coated zucchini slices on a baking sheet. Bake until lightly browned, about 20 minutes.
1. PLACE the coated squash slices on Teflon sheets on the dehydrator trays. Dehydrate at 110° for 12 hours or until crisp.