Tired of boring, unhealthy snacks that leave you feeling unsatisfied? Get ready to revolutionize your snacking game with these incredible Gluten-Free Crispy Squash Chips! Imagine transforming ordinary zucchini and yellow squash into irresistibly crunchy, golden-brown chips that are not only incredibly tasty but also packed with nutrients. Whether you're looking for a low-carb alternative to potato chips, a creative way to eat more vegetables, or a crowd-pleasing appetizer, these homemade squash chips will become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium zucchini
- 1 medium yellow squash
- Olive oil
- Salt
- Paprika (optional)
Instructions
- Wash the zucchini and yellow squash thoroughly under cool running water to remove any dirt or debris.
- Using a sharp mandoline slicer or a very sharp knife, carefully slice the zucchini and yellow squash into extremely thin, uniform rounds (approximately 1/8 inch thick). Consistent thickness ensures even cooking and crispy texture.
- Spread the sliced squash rounds on clean kitchen towels or paper towels. Pat them dry completely to remove excess moisture, which is crucial for achieving crispy chips.
- Preheat the oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Arrange the squash slices in a single layer without overlapping, ensuring each slice has space for air circulation.
- Lightly brush each slice with olive oil using a pastry brush, making sure to cover the entire surface evenly.
- Sprinkle salt and paprika (if using) uniformly over the oiled squash slices, ensuring balanced seasoning.
- Place the baking sheets in the preheated oven and bake for 15-20 minutes, rotating the sheets halfway through cooking to ensure even browning.
- Watch the chips closely during the last 5 minutes of cooking to prevent burning. They are done when the edges are crisp and golden brown.
- Remove from oven and let the chips cool on the baking sheet for 5 minutes. They will continue to crisp up as they cool.
- Transfer the crispy squash chips to a wire rack or serving plate. Enjoy immediately for maximum crunchiness.
Tips
- Moisture is the enemy of crispiness! Always pat your squash slices completely dry before baking to ensure maximum crunch.
- Invest in a good mandoline slicer for uniform, paper-thin slices. Consistency is key to even cooking.
- Don't overcrowd the baking sheet. Give each chip breathing room to crisp up properly.
- Keep a close eye on the chips during the last 5 minutes of baking to prevent burning.
- For extra flavor, experiment with different seasonings like garlic powder, dried herbs, or chili flakes.
- Let the chips cool completely on the baking sheet to achieve maximum crispiness.
- Store any leftover chips in an airtight container to maintain their crunch, though they're best enjoyed immediately after cooking.
Nutrition Facts
Calories: 25kcal
Carbohydrates: 4g
Protein: 1g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
