Taste of summer in yellow squash chips.
The bounty of the garden always comes alive with the baskets of yellow summer squash making their way into my kitchen. I am always looking for new ways to work them into my meal plans so this year I found a way to work them into my snack plan.
With the help of my dehydrator, and my love for dried vegetables I have been filling my pantry with jars of dried yellow squash chips.
A super easy salty snack that will last long after all the yellow summer squash has been picked.
- Slice and wash six small yellow squash cut into 1/8″ slices.
- In a large bowl add squash, 2 teaspoons sea salt and 2 teaspoons olive oil and mix well coating each slice.
- Place in a single layer on dehydrator trays. Mine holds about one squash per tray and I have 6 trays. Set the temperature to 130 degrees and dry for 6 to 8 hours.
- Drying time varies according to your homes humidity and your individual dehydrator, start checking after five hours. Your summer squash chips are done when they are crispy.
This is just one way I am using up my summer squash. What great things are you doing with yours?
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