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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.

Recipe by Southern Living July 2011

Gallery

Credit: Becky Luigart-Stayner; Styling: Amy Burke

Recipe Summary

Yield:
Makes 6 servings (serving size: about 4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef'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.

Nutrition Facts

21 calories; fat 0.2g; poly fat 0.1g; protein 1.6g; carbohydrates 4.4g; fiber 1.4g; iron 0.5mg; sodium 86mg; calcium 19mg.
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