Yellow Squash Chips

Hello!  I'm back after a little break to celebrate my birthday and spend some time with Tom.  We had a great weekend, although we spent what seemed like an eternity dealing with home stuff….putting up towel bars, hanging curtains and pictures, fixing door knobs.  Tom is really handy with all things home-repair and does a thorough and correct job, which always takes time.  The house is much more a home now that I have pictures on the walls and curtains up.  We didn't finish but I got a good lesson on using the drill and hung a few pictures myself once Tom went home.  I have decided to just live with it for  awhile and hang the rest in some weeks to come. 

On Saturday we went to a really great antique market out on a farm about an hour from here. The Liberty Antiques Festival happens twice a year and has about 400 vendors of antique and vintage wares.  No crafts and no reproductions.  You can read about it here.   The bad part was it has beening raining here on and off for days.  The place was a mud pit and it drizzled on us the whole time.  Thank goodness for my rain boots.  I trudged through the mud with no worries!

Tom bought me two old chairs for my birthday.  They are metal chairs that the old couple selling them said they thought "they came out of the old black baby hospital that used to be in Fayetteville,"  dating sometime around WWII.  I have asked the google but found nothing about an old baby hospital.  Wish I could find it. If anyone knows, please email me!  It is not a good picture of Tom (it was pouring rain!) but here are the chairs. We fit them easily in the back of his little Nissan rental car and they look just right on my front porch! 

Let's see what else?  The recipe today is for yellow squash chips.  I love anything salty and crunchy and am always looking for something to use with dip.  My friend Karen told me about this recipe.  You slowly bake thin slices of yellow squash and they turn into little crackers!  Okay, so not as good as a wheat thin but delicious nonetheless and much better for you!  I used them to scoop up the spinach dip that I made last week.  Warning, you can eat the whole batch without batting an eye.  If you do, oh well.  Nothing bad about eating a few yellow squash! 

Here's a photo of my new stove.  Sorry for the sun glare.  I absolutely love it.  I used both ovens the day I made the squash chips.  I roasted the cauliflower and winter squash in the lower, small oven and the yellow squash in the big oven.  It is so amazing to have both. The front right burner is a super powered burner and boils water in a flash.  What a difference a good stove makes. 

And lastly, the cats seem to be settled in.  Red found this ribbon that came on a shower curtain I bought and we have great fun.  He runs with it in his mouth and Domino chases it.  Hilarious!  So that's it for today.  Have a good week! 

Squash Chips

by Catherine Craig

Prep Time: 5 minutes

Cook Time: 2 - 3 hours

Keywords: bake appetizer snack gluten-free low-carb vegan vegetarian yellow squash

Ingredients (3 -4 servings)

  • 3 medium yellow squash
  • vegetable oil cooking spray (olive oil or coconut oil)
  • salt/pepper
  • garlic powder


Preheat the oven to 200.

Cut the squash into very thin rounds. Try to get even thickness in all pieces.

Spray two large baking sheets with cooking spray. Lay the squash rounds out in a single layer, making sure the edges don't touch. Spray quickly with cooking spray. Sprinkle with a little salt, pepper, and garlic powder.

Put in the oven and cook for 2 to 3 hours. The squash will get dry, lightly browned and crispy. Check after an hour and then keep a close eye on them. You may need to remove smaller pieces if they get done before the larger ones.

Let cool and the try not to eat the whole batch!

If you have a dehydrator, you could dry these according to your usual process.

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