Have you ever made Baked Summer Squash Chips? Last July when summer squash was in abundance at the Farmers’ Market, I couldn’t help but bring home my fair share after every visit.
Searching for new ways to prepare it I discovered this recipe from kimmies recipes that called for a low and slow cooking method. I couldn’t believe how crispy and light they became. What a fabulous alternative to potato chips. Simple. Crispy. Tasty. And Healthy.
- Summer squash
- parmesan cheese
- cooking spray
- Using a mandolin or knife thinly slice summer squash. Spray baking sheets with cooking spray. Place squash slices in a single layer. Season lightly with salt & pepper or any other preferred seasonings.
- Preheat oven to 200 degrees. Bake chips for 2-3 hours. Checking for crispness after 2 hours. When done, remove from the oven. Sprinkle lightly with grated parmesan cheese. Enjoy.
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