Fresh Squash Chips

Southern Living
Fresh Squash Chips Recipe
Photo: Becky Luigart-Stayner; Styling: Amy Burke
We "ruffled" these chips using a crinkle cutter, available for about $8 at kitchen or homes stores or online. For smooth slices, use a chef's knife.
Makes 6 servings (serving size: about 4 cups)


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2 yellow squash
2 zucchini
4 cups cold water
1/4 teaspoon salt


Cut yellow squash and zucchini into 1/4-inch-thick rounds. Combine squash, zucchini, cold water, and salt in a large bowl. Cover and chill 30 minutes; drain and pat dry with paper towels. Serve with your favorite dip as an alternative to potato chips.

Created date

June 2011

Nutritional Information

Calories 21
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.6 g
Carbohydrate 4.4 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 86 mg
Calcium 19 mg