Dehydrated Summer Squash
Okay, hear me out. This one threw me for a loop at first too. I had never thought about dehydrating squash. Who does that? Right?
Well, I tried it and fell in love. This is my newest crunchy snack. It quickly became one of my favorite healthy snacks. The trick is that you have to actually like squash. The rest of my family doesn’t like squash at all, so I get to eat ALL of these squash chips myself.
To make the chips, you’ll want to have a mandolin or be very good with evenly slicing a lot of squash very thinly. Some foods can be difficult to slice with the mandolin and I prefer to hand slice those, but squash is soft enough to make it easy. So grab your supplies and let’s get slicing!
Recipe Template
10
servings30
minutesIngredients
4-6 Squash (Zucchini or Yellow Squash preferred)
Kosher Salt
Pepper
1-2 Tablespoons cooking oil
Directions
- Slice the squash thinly with a mandolin.
- Toss in a large bowl with oil.
- Sprinkle with salt and pepper to taste.
- Pace in a single layer on the dehydrator trays. Dehydrate at 125 degrees for 8-10 hours or until they are very crispy.
Notes
- Other seasoning mixes can also be added for additional flavors.
- Another fun way to slice the squash is to make them into matchsticks before dehydrating.
