Squash is high in antioxidants and vitamin C and a good source of manganese, a mineral that helps the body process fats, carbohydrates, and glucose. This chip will squash any traditional packaged “chip” out there.
- Yield: 4 Servings
- 3 medium yellow squash or zucchini
- Coconut oil spray or regular coconut oil
- Dash of salt
- Dash of garlic powder
- Dash of Parmesan cheese (optional)
How to Make It
- Preheat the oven to 450°F (230°C, or gas mark 8). Grease or spray a baking sheet with coconut oil.
- Slice the squash into thin chips of a consistent thickness. A mandolin slicer will help greatly here.
- Lay the squash flat on the baking sheet. Coat the squash chips with oil. Sprinkle the salt, garlic powder, and cheese, if desired.
- Bake for about 10 minutes, or until they start to brown, and then turn the chips. Bake for an additional 5 minutes, or until they start to brown. Turn off the heat and let the chips sit in the oven for an hour.
- Check on them periodically so they don’t burn. Letting them sit will help them to crisp, but if you don’t have time to wait, just bake them an additional 5 to 7 minutes until they are brown.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.