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! —Kayb
medium yellow squash
fresh chopped herbs of your choice
grated parmesan or other hard cheese
salt to taste
chopped fresh dill
medium cucumber, seeds removed, grated
In This Recipe
Peel and slightly crush garlic cloves. Poach in a small saucepan in olive oil to infuse oil.
Slice squash on a diagonal, very thin. A mandoline is best, unless your knife skills are excellent.
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.
Remove from oven and sprinkle with herbs and Parmigiano. Add salt to taste.
Mix all ingredients. Refrigerate for an hour or so to let flavors combine. Serve as dip with squash crisps.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!