5 medium Yellow Crookneck Squash (or other summer)
1 tsp salt
1 tsp fresh oregano
Preheat oven 200F. Slice squash crosswise into 1/8 inch slices. Coat 1-2 large baking sheets with cooking spray. Place squash in single layer on baking sheets. Spray cooking spray to cover squash. Sprinkle salt and oregano on top.
Roast for 1 hour and then rotate trays. Roast about 30 to 60 more minutes or until chips are crisp. Store in zipper bag. Reheat on baking sheet at 250F for 10 minutes.
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