Summer Squash Chips
1 large summer squash
2 Tablespoons olive oil
Kosher salt, to taste
Preheat oven to 225°F. Line two large baking sheets with parchment paper.
Slice summer squash into rounds and place the slices on a sheet of paper towels. Place another paper towel on top of the squash slices and press on them to draw out the liquid.
Place the squash slices on the baking sheet tightly next to each other in a straight line, making sure to not overlap them.
In a small bowl, pour olive oil in and using a pastry brush, brush the oil on each squash slice.
Sprinkle salt throughout the baking sheet. Do not over-season as the slices will shrink in the baking process; so if you over-season, it will be way too salty…..You can always add more salt later.
Bake for 2+ hours until the slices start to brown, aren’t soggy and are crisp.
Let cool before removing and serving.
If you have a dehydrator, this recipe can be used. Dehydrate at 110 degrees till crisp. Feel free to flavor them as you like. Fresh herbs, tamari, nutritional yeast or chili powder are good choices.