Squash Crisps with Raita

By • June 26, 2010 6 Comments



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!Kayb

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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. 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.

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