Tuesday, June 25, 2013

Yellow Squash Chips

Is there really a difference between zucchini and yellow squash? Other than color, that is. Both are summer squash. When it comes to taste and texture they are pretty much identical. That kind of makes this recipe redundant--I already have two different zucchini chip recipes (parmesan zucchini bites and zucchini chips 2.0). But I figured what the hell. I was making it for lunch and thought I'd share. Who knows, someone might have yellow squash in their fridge and never think of making it into chips because you always hear about zucchini chips, not squash chips. So here is a yellow summer squash chip recipe! And to make them even more convenient, they're made in the microwave!

Okay, for the ultimate healthy snack, squash chips with hummus. Sooo yummy.

Yellow summer squash
Cooking spray

Slice the yellow squash into thin slices using a mandolin. Place a sheet of wax paper on a microwave-safe plate and spray it generously with cooking spray. Place the zucchini slices on the plate in a single layer. Season to taste.

On high power, microwave for 4 to 6 minutes. Allow the chips to rest for 1 minute. Microwave for another 2 to 3 minutes or until light brown spots appear on the chips. Keep in mind each microwave cooks differently. Mine turn out best when cooked for 4 minutes then 2.5 minutes.

*My favorite combo is garlic powder and onion salt. But they're also good with grated parmesan, just salt and pepper, or a sprinkling of cayenne pepper and chilli powder.



More Chip Recipes:
Baked Apple Chips
Banana Chips
Homemade Pita Chips
Kale Chips
Potato Chips in the Microwave
Snowflake Tortilla Chips  

Zucchini Chips 2.0


  1. Hi Krissy - tried these and they were delicious (I'm a Marylander, so I used Old Bay).Your picture makes it look crispy, like a chip, but mine came out more steamed. Did yours? Any suggestions?

    1. Yeah, mine come out crispy like chips. It could be that you need to slice them thinner. Did you use a mandolin? Squash contains a lot of water so it could also be that the summer squash you used just contained too much water. I've found that smaller squash seem to contain less water and work better for the chips. Let me know how the next batch work out!