ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fresh Squash Chips

Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert
Prep time 10 mins
Chill time 30 mins
Yield Makes 6 servings (serving size: about 4 cups)
Offer a healthy side dish option at your next cookout by serving thin slices of summer squash instead of chips. Serve these fresh veggie "chips" with your favorite dip. 

 

Ingredients

  • 2 zucchini, cut into 1/4-inch-thick rounds
  • 2 yellow squash, cut into 1/4-inch-thick rounds
  • 1/4 teaspoon salt

Nutrition Information

  • calories 21
  • caloriesfromfat 0.0 %
  • 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

How to Make It

  1. Combine all ingredients and 4 cups cold water in a large bowl. Cover and chill 30 minutes; drain and pat dry with paper towels.