Sunday, August 16, 2015

Savoring the Summer. Crookneck Early Golden Summer Squash Chips. 8.16.5

Crookneck Summer Squash and Chips. 8.16.15
Very simple. 
1.  Slice squash into paper thin slices using mandolin.  Do not slice fingers, which would give the squash a nice red tinge but is not considered hygienic.
2.  Spread on food dehydrator plates.
3.  Crush a few cloves of garlic in olive oil to make a paste.  I used a mortar and pestle.
4.  Dab a little garlic paste on each slice.  Try to use minimal amount.
5.  Sprinkle the slices with a minimal dusting of salt an pepper.  Very little, because these slices are very thin and don't need much.
6.  Dry in food dehydrator about a day at 130.

These are crunchy, like potato chips.  Really delicious.  I hate half a squash worth in one sitting.  They do get limp if they sit out very long, so not intended for long term storage.

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