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.
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.
Thanks to Willow Moon of CreateMindfully.com for the recipe.
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.
1. PLACE the olive oil and sliced parsnips in the ActiFry and cook for 35 minutes, or until brown and crisp.
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