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 Southern Living

More From Southern Living

Nutritional Information

Amount per serving
  • Calories: 21
  • 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

Ingredients

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

Preparation

  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.
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.

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