Squash Crisps with Raita

By Kayb
June 26, 2010

Author Notes:

You don't have to be embarrassed about eating a whole basket of chips when they're these chips. Great party dish, and subject to an infinite number of variations; these are my particular favorite, but let your imagination and your herb garden be your guide!


Serves: 4


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


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


Squash Crisps

  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.


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

More Great Recipes:
Clove|Squash|Vegetable|Serves a Crowd|Make Ahead|Summer|Vegetarian|Gluten-Free|Snack|Appetizer

Reviews (6) Questions (0)

6 Reviews

mrslarkin June 28, 2010
Yum Yum. I could eat a whole mess o these.
aargersi June 28, 2010
Wow these look great - so you're saying we can hog them all up at a party amd not get in trouble for it? :-)
Author Comment
Kayb June 28, 2010
Not with me, and not with your doctor, as these are almost disgustingly healthy. I won't speak for your hostess! (But then, when I make them, I'm such a pig I just make them at home and eat them all...)
Sagegreen June 28, 2010
Very clever!
nannydeb June 28, 2010
Ooooh, yummy!
Teri June 28, 2010
This looks brilliant!