At the end of summer, I am drowning in yellow squash and zucchini. I love it but it can get a little tiresome. There is only so much zucchini bread one can make!
My daughter brought home a HUGE yellow squash from her school’s garden the other day and I felt a bit overwhelmed with what to do with it. Then I eyed my dehydrator and thought, ‘aha! Make squash chips!’
I thinly sliced the squash using my food processor. My mandolin is broken, or I would have used that. This squash was so huge I had to slice it length wise in quarters to even fit it in my food processor.
After that, I tossed with olive oil, sea salt and pepper. Layered the squash in a single layer on the dehydrator sheets and dehydrated at 100 degrees overnight.
These squash chips turned out amazing! Sweet and crispy! My daughter couldn’t get enough of them!
If you don’t have a dehydrator, your could bake them in the oven at 250 degrees for a couple hours. I find oven baked chips don’t last as long as dehydrated chips though.
I imagine these would be just as delicious with zucchini too!!
- Yellow summer squash
- Olive Oil
- Sea Salt
- Slice squash thinly.
- Season with a light drizzle of olive oil (I used about 2 tsp for a very large squash)
- Sprinkle lightly with salt and pepper.
- Dehydrate at about 100 degrees overnight (12 hours or until crispy)
- Can bake in the oven at 250 for 2 hours (flip halfway through).
- I find oven baked chips don't store as well as dehydrated chips. So eat immediately.
- Dehydrated chips can be stored in a air tight container in the pantry.