Squash chips are a healthy snack alternative to regular chips and they pack a ton of flavor. These easy baked veggie chips are a crispy side dish or great for late night snacking. You will have zero guilt about eating these!
It’s March!! Yayay! That means I’m going to Chicago in 21 days & Mexico in 38 days. I’m also going to the Justin Timberlake/Jay-Z concert in 160 days. I like countdowns.
Squash Chips
This might be the easiest veggie recipe I’ve ever made. It’s possible I’ve said that before, but I really mean it this time.
Plus, these squash chips taste good and they’re good for you. Not even in the questionable “good for you” way that I like to justify things. These are actually good for you.
They make a perfect healthy snack food so adjust the recipe accordingly to make however much you want. I only had one squash on hand so that’s what I made.
TOOLS TO HELP YOU MAKE SQUASH CHIPS
Baking sheet – it’s nice to have the lip so your chips don’t slide off the pan
Olive Oil Sprayer – you want an even mist of olive oil on your chips and this helps to evenly distribute.
WHAT’S THE DIFFERENCE BETWEEN A ZUCCHINI AND A SQUASH
Not much! The main difference between a zucchini and a squash is the color. Zucchini is green, squash is yellow. Also, zucchini is usually straight and squash usually is larger at the bottom then tapers off. They taste the same and you can use either interchangeably in this recipe.
Squash Chips
Ingredients
- One yellow squash
- salt
- pepper
- seasoned salt
- olive oil or olive oil/non-stick spray
Instructions
- Preheat your oven to 255 degrees (low & slow) and line a baking sheet with tin foil. Set aside.
- Slice your squash into very thin disks. Super thin, like chips.
- Put the squash disks into a bowl, coat with olive oil (or spray), sprinkle with seasonings and toss to coat.
- Lay the squash in a single layer on your prepared baking sheet and bake for 2 hours. Mine could have probably come out a few minutes sooner but I was vacuuming and got distracted. Keep an eye on yours.
- That’s it. I wasn’t lying.
Notes
Or maybe you’ll like…
Roasted Chickpeas
ITheeCook says
March 1, 2013 at 3:47 pmThese look really yummy!
Tallia says
March 2, 2013 at 5:22 amMmmmm this looks delicious especially for a vegetarian!!
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Janna Renee says
March 3, 2013 at 6:36 amYum. Those do sound super easy and yummy! I love squash, so I’m totally down to try them!
Kelley Wilson says
March 19, 2013 at 11:43 pmI LOVE squash, can’t wait to try these this summer
maryjquitecontrary says
July 31, 2013 at 2:31 pmThese sound really good. Can’t wait to try them. By the way, yellow squash and zucchini squash are two totally different squash. Yellow squash is also called crookneck squash.
Melissa {Persnickety Plates} says
July 31, 2013 at 2:44 pmHmm…my grocery store labels them the same thing 🙂 Thanks for clarifying. Basically I meant you can use yellow squash or (green) zucchini, they’re interchangeable. http://goo.gl/jvkJP1
Sarah Silvester says
January 3, 2019 at 10:57 amI plan to make this recipe with any extra squash I have remaining from a previous recipe. If I’m making these ahead of time, how can I best store them to ensure freshness for as long as possible? Can I do that or are these chips only best fresh?
Melissa Williams says
January 3, 2019 at 11:02 amHonestly, mine have never lasted more than 2 days, so I’m not totally sure. I would keep them in an airtight ziplock bag or container, just like regular chips 🙂 I would guess they’d stay fresh for up to 5 days.