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
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Or maybe you’ll like…
Roasted Chickpeas
These look really yummy!
Mmmmm this looks delicious especially for a vegetarian!!
http://www.trendinginfashion.blogspot.com
Yum. Those do sound super easy and yummy! I love squash, so I’m totally down to try them!
I LOVE squash, can’t wait to try these this summer
These 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.
Hmm…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
I 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?
Honestly, 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.
Question: any way to store these?
In a ziplock/airtight bag or container should work. Ours never last long enough 🙂