Alright, clearly I don’t make squash chips enough. I know I posted on these when I very first started this blog but these are worth a repost because for one, they are our favorite appetizer. So much so, when I asked Alice if she wanted to make squash chips, she squeeled. She actually squeeled! And in case you don’t know my girl, she is not a squeeler. They’re that good, at least we think so. And second, I have had some people say they just can’t get them cripsy or right so I wanted to offer more detailed directions so hopefully we can get this right.
Oh and I think we all have different ideas of crunchy so I wanted to clarify that first. When I make them, and I cut them by hand, and they get somewhat crunchy but not potato chip crunchy. But, Alice wanted to do these completely on her own for the first time, from cutting them to putting them in the stove and I have to say, they were better than mine have ever been. It could be she had the magic touch, or my new $18 mandoline (which I’m so excited about!) that really helped to get a consistent thickness. Regardless, hers really were potato chip crunchy.
Here’s what you need:
2-3 medium sized yellow squash or zucchini
Spray oil (I use coconut)
Celtic sea salt
Okay, so here’s what you do:
1. Preheating your oven to 450 degrees.
2. Cut squash chips as close to the same thickness. This is the tricky part as you don’t want them so thin they almost disappear into the cookie sheet once you cook them or so thick that they never get crunchy (although I think they are good this way too)
3. Spray the cookie sheet with your oil. Don’t use parchment paper or they won’t get crunchy.
4. Lay squash flat on the cookie sheet.
5. Spray squash with cooking oil.
6. Add garlic, salt, and cheese, if desired.
7. Cook for 10 minutes (or so) on one side and flip them when they are starting to turn brown. Check on them often because we all have different ovens and these are a little particular so I think this might be the tricky part.
8. If you want them super crunchy, then just let them cook another 5 or so minutes (when they are just starting to turn brown). Then, turn off the stove and let them sit in there for an hour or two. Just make sure to peek on them periodically so they don’t burn. If you don’t want them as crunchy or don’t have the time, cook them an additional 10-15 minutes and you’re good to go!
Do make sure to check on them often, at least until you get the hang of it. Sometimes (without the mandoline), I’ll have to pick out some thinner ones that are ready before the others so they don’t burn. Okay, good luck! I hope they turn out for you guys!
The only problem with these squash chips is you’ll use 2 or 3 squash, cover your cookie sheet with them, and once they are done, they are gone in about 3 minutes!