Crispy baked zucchini and yellow squash chips are the kind of healthy snack kids don’t even realize is good for them! Even picky eaters get excited when veggies turn into crispy “chips.” I have no reference for the recipe since it’s such a simple recipe that I have been making these vegetable chips for kids for over 20 years without instructions written down.
You Will Need:
Equipment
Parchment Paper
Baking Sheets
Mandolin or Sharp Knife and Cutting Board
Paper Towels
Ingredients
2-4 Zucchinis
2-4 Yellow Squash
Olive Oil Spray or Avocado Spray
Salt
What to Do:
1. Preheat oven to 235 F degrees. Line baking sheets with parchment paper. Spray parchment with a little olive oil or avocado spray.
2. Slice zucchinis and squash very thin. It is easiest to use a mandolin and slice the vegetables at 1/8 inch thickness.
3. Place veggie slices on paper towels and place more paper towels on top to help remove moisture from the vegetables. Place a baking sheet on top to add some weight to help remove more moisture.
4. Place the vegetable slices on baking sheets lined with parchment paper in one layer.
5. Lightly spray the vegetable slices with olive or avocado spray. Sprinkle with a little salt.
6. Bake for 90 minutes to 2 hours.
Photo by Stephanie Felzenberg
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