Ingredients
Directions
Use a mandoline or knife to thinly slice (as thin as possible without the slices falling apart) your squash. Place in a large bowl.
In a small bowl, combine all of your seasoning.
Sprinkle your seasoning on top of the squash and toss until the squash is coated.
Transfer the squash onto your dehydrator trays in a single layer.
Dehydrate between 122–140 degrees F (the temperature will depend on your dehydrator settings) for 6–8 hours to create a crispy snack (check at 6 hours to see if they’re crispy enough!). See Chef’s Notes for oven directions.
Chef's Notes
Substitutions
Use zucchini in place of squash.
Substitute beets for squash.
Use other seasonings of choice like chili powder, paprika or ground cumin.
Oven directions
If you don’t have a dehydrator, you can dehydrate squash in your oven. Set the oven temperature to the lowest temperature (as low as 170 degrees F if that’s an option). Place the squash on a parchment-lined baking sheet to prevent them from sticking. Evenly space them on the baking sheet. Bake for 4–6 hours or until crispy.
Storage
Store leftover dehydrated squash chips in an airtight container in a cool dark place. Depending on the ambient temperature and where it’s stored, your shelf life may vary from one to three months.
Ingredients
Directions
Use a mandoline or knife to thinly slice (as thin as possible without the slices falling apart) your squash. Place in a large bowl.
In a small bowl, combine all of your seasoning.
Sprinkle your seasoning on top of the squash and toss until the squash is coated.
Transfer the squash onto your dehydrator trays in a single layer.
Dehydrate between 122–140 degrees F (the temperature will depend on your dehydrator settings) for 6–8 hours to create a crispy snack (check at 6 hours to see if they’re crispy enough!). See Chef’s Notes for oven directions.