Ingredients
Directions
Use a mandoline to thinly slice your squash or thinly slice with a knife. Place in a large bowl.
In a small bowl, combine all of your seasonings.
Sprinkle the seasoning mix on top of the squash and toss until the squash is coated.
If you own a dehydrator: 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!).
If you don’t own a dehydrator: Set the oven temperature to the lowest temperature (170 degrees F or lower if it’s an option). Evenly space the squash out onto two parchment-lined baking sheets. Slowly bake the squash in the oven for 3–4 hours or until crispy.
Chef's Notes
Substitutions
Use organic zucchini in place of squash.
Substitute beets for squash.
Use other seasonings of choice like chili powder, paprika or ground cumin.
Storage
Store leftovers 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 to thinly slice your squash or thinly slice with a knife. Place in a large bowl.
In a small bowl, combine all of your seasonings.
Sprinkle the seasoning mix on top of the squash and toss until the squash is coated.
If you own a dehydrator: 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!).
If you don’t own a dehydrator: Set the oven temperature to the lowest temperature (170 degrees F or lower if it’s an option). Evenly space the squash out onto two parchment-lined baking sheets. Slowly bake the squash in the oven for 3–4 hours or until crispy.
