Squash Crisps with Raita

Squash Crisps

• 2 medium zucchini
• 2 medium yellow squash
• 2 garlic cloves
• 4 tablespoons olive oil
• 2 tablespoons fresh chopped herbs of your choice
• 4 tablespoons grated parmesan or other hard cheese
• salt to taste

1. Peel and slightly crush garlic cloves. Poach in a small saucepan in olive oil to infuse oil.
2. Slice squash on a diagonal, very thin. A mandoline is best, unless your knife skills are excellent.
3. Remove garlic from oil, and toss squash chips in infused oil. Place in a single layer on baking sheets. Bake in a 400 degree oven until crisp and starting to brown, about 8-10 minutes.
4. Remove from oven and sprinkle with herbs and Parmigiano. Add salt to taste.

Raita

• 1/2 cup Greek yogurt
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice
• 1 medium cucumber, seeds removed, grated

1. Mix all ingredients. Refrigerate for an hour or so to let flavors combine. Serve as dip with squash crisps.