Fresh Squash Chips

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.

Yield:

Makes 6 servings (serving size: about 4 cups)

Recipe from

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

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

July 2011