Squash Skin Chips

Squash Skin Chips
Reading Time: 2 Minutes

Total Cooking Time: 30 Minutes

While making my Summer Squash “Ice Cream,” I did not want to throw out the peels for all the zucchini I used.  Instead I came up with this great way to turn the skin, which would otherwise be abandoned, into a delicious and healthy snack.

Instead of potato chips, try out this low-carb, low-sugar, baked alternative.

Total Cooking Time:        30 Minutes
Prep Time:                      5 Minutes
Baking Time:                   20 Minutes
Cooling Time:                  5 Minutes

Squash Skin Chips
Makes 2 servings

2 Large Zucchini or Yellow Summer Squash
A Splash of Extra Virgin Olive Oil

Preheat oven at 350F
Peel squash into strips
Arrange the peels on a baking sheet and lightly coat with Extra Virgin Olive Oil
Bake for approximately 20 minutes, or until brown and crispy
Let cool for 5 minutes

You can do the same thing with other vegetables that you might peel, or with the rest of the squash itself.  Just slice it nice and thin and follow the same instructions.

Enjoy it right away or save it for later.


Have something to add?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s