Options

Format:
Include:
PRINT
Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert Photo by: Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert

Fresh Squash Chips

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.

 

 

This recipe goes with Fiesta Dip

Southern Living MAY 2008

  • Yield: Makes 6 servings (serving size: about 4 cups)
  • Prep time:10 Minutes
  • Chill:30 Minutes

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 21
  • Calories from fat: 0.0%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 4.4g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 86mg
  • Calcium: 19mg
advertisement

Go to full version of

Fresh Squash Chips recipe

advertisement