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
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
- 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.
Fresh Squash Chips Recipe at a Glance
- COURSE: Appetizers, Side Dishes/Vegetables, Snacks
- CONVENIENCE: Make-Ahead, No-Cook, Portable/Picnic
- CUISINE: Pacific Rim, Spanish
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Gluten-Free, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Meatless
- OCCASION: Summer
- PUBLICATION: Southern Living
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