Recipe: Zucchini and Yellow Squash Chips

By on September 2, 2012 in Recipes with 22 Comments

zuchinni chips

When it comes to snacks, I’m very conditioned to grab some junk food. Since I started my 10-Day Advocare Cleanse (which I finished yesterday!) the part I’ve struggled with the most is coming up with ideas for snacks. Healthy breakfasts, lunches, and dinners I can do no problem.

But I find it hard to come up with healthy snack ideas. A handful of almonds? BORING!!! I couldn’t have dairy on the cleanse- so that cut out most of the healthy snacks I find to be enticing.

healthy baked zucchini chips

Luckily I pinned a Baked Zucchini Chip recipe a few months ago from Vittles and Bits. Now that’s my kind of healthy snack! I decided to try some yellow squash too while I was at it.

They were so delicious, I couldn’t stop eating them. Fortunately they have very few calories.

I must warn you, there are 2 downsides, no make that 3 downsides to this exceptionally yummy healthy snack.

  1. You pretty much need a mandoline. You could maybe hand slice them, but they need to be very, very thin and it’s important that they all be the exact same thickness so they are done cooking at the same time.
  2. They shrink ALOT. I had to bake 6 sheets full to get a decent yield. I used regular-sized zucchini but I would recommend using those thick, mammoth zucchini if you can. You know the ones that under normal circumstances you’d shy away from. Go ahead and get them for this. My normal sized zucchini (and squash) produced chips that were the size of a quarter or smaller.
  3. They take a really LONG time to cook and you really must cook them until they feel completely dried out. Otherwise they are chewy.

And oh- maybe there is a 4th downside because they don’t keep well. They lose their crispness within a few hours. But that’s OK because they are so yummy – you’ll eat them all right away.

One more note- season very sparingly with salt. As they shrink the flavor will become very concentrated.

Zucchini and Yellow Squash Chips

  • 2 zucchini
  • 2 yellow squash
  • Canola Cooking Spray
  • salt
  • parchment paper
  1. Preheat oven to 225 degrees and line several baking sheets with parchment paper or nonstick aluminum foil. Spray with cooking spray.
  2. Using a mandoline slice zucchini and squash into slices about 1/8 of an inch thick.
  3. Spread out on prepared sheets, spray lightly with cooking spray and sprinkle lightly with salt.
  4. Place in oven and bake for 45 minutes. Rotate pans and cook an additional 40-50 minutes, until brown and crisp.

Yield: 1 zucchini or squash will produce about 1/4 cup of chips

More Zucchini and Squash Recipes

Grilled Zucchini and Squash Sticks

Summer Squash Muffins

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There Are 22 Brilliant Comments

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  1. Tulip says:

    I can’t wait to try these! I love chips so this would satisfy my craving. Stopping by from Mom on Time Out. Hope to see you at True Aim!

  2. Savannah says:

    This is such a wonderful idea. I cannot wait to try it. Stopping by from True Aim.

  3. Miz Helen says:

    We still have lots of wonderful squash from our garden and this will be a great recipe for us to try. I love the looks of those chips! Hope you are having a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. I love this idea so much that I’m FEATURING it this week!! Thanks so much for linking up to Tasty Thursdays on The Mandatory Mooch!! I hope you will link up again. The party will be live tonight. http://www.mandatorymooch.blogspot.com

    Thanks, Nichi

  5. Gail says:

    This is a good idea, and one that sounds good as well as being healthy. Thanks for trying these and sharing them with us. Gail (BibleLoveNotes.com)

  6. Lisa D says:

    This looks sooo good! Thanks for sharing. I will be following you on FB! Im from Gastonia, Right around the corner from FtMill. Love your recipes!

    • Christin M says:

      Hi Lisa! I make my way over to Gastonia from time to time! Love Mary Jo’s! Thanks for commenting. I love to “meet’ other local bloggers.

  7. brthomas says:

    Chips that get soggy after a few days were not dried completely. Just put them back in the oven and dry them a little longer. Then they should stay crispy when sealed up for storage. Zucchini squash chips can also be spiced up by spreading various sauces on the chips before drying.

  8. momto8blog says:

    making these tomorrow. thanks!!

  9. Those look really yummy!! I have tons of the mammoth size zucchini and crook knecks. Now I know what to do with them! Thannk you.

  10. alanna says:

    These look tasty. My family loves chips, I will definitely be trying this recipe!
    alanna recently posted…Simple SoleMy Profile

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