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: Becky Luigart-Stayner; Styling: Amy Burke
Yield Makes 6 servings (serving size: about 4 cups)
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.

Ingredients

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

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

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.