Lemon Garlic Dill Squash Chips

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< 1 min read
Summary

Are you a crunchy snack lover? Make squash your best friend by combining it with any spice blend you love then dehydrate it for a healthy crispy treat. Try the lemon garlic dill chip below if you’re looking for something bright and refreshing that’s packed with nutrients!

Yields4 ServingsPrep Time10 minsCook Time6 hrsTotal Time6 hrs 10 mins

Ingredients

 4 cups organic yellow squash, thinly sliced (about 2 large squash)
 2 tbsp lemon juice (freshly squeezed)
Seasonings
 1 tsp garlic powder
 1 tsp fresh dill (finely minced)
 ¼ tsp cayenne pepper (optional)
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)

Directions

1

Use a mandoline to thinly slice your squash or thinly slice with a knife. Place in a large bowl.

2

In a small bowl, combine all of your seasonings.

3

Sprinkle the seasoning mix on top of the squash and toss until the squash is coated.

4

If you own a dehydrator: transfer the squash onto your dehydrator trays in a single layer. Dehydrate between 122–140 degrees F (the temperature will depend on your dehydrator settings) for 6–8 hours to create a crispy snack (check at 6 hours to see if they’re crispy enough!).

5

If you don’t own a dehydrator: Set the oven temperature to the lowest temperature (170 degrees F or lower if it’s an option). Evenly space the squash out onto two parchment-lined baking sheets. Slowly bake the squash in the oven for 3–4 hours or until crispy.

Chef's Notes

Substitutions
Use organic zucchini in place of squash.

Substitute beets for squash.

Use other seasonings of choice like chili powder, paprika or ground cumin.

Storage
Store leftovers in an airtight container in a cool dark place. Depending on the ambient temperature and where it’s stored, your shelf life may vary from one to three months.

Ingredients

 4 cups organic yellow squash, thinly sliced (about 2 large squash)
 2 tbsp lemon juice (freshly squeezed)
Seasonings
 1 tsp garlic powder
 1 tsp fresh dill (finely minced)
 ¼ tsp cayenne pepper (optional)
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)

Directions

1

Use a mandoline to thinly slice your squash or thinly slice with a knife. Place in a large bowl.

2

In a small bowl, combine all of your seasonings.

3

Sprinkle the seasoning mix on top of the squash and toss until the squash is coated.

4

If you own a dehydrator: transfer the squash onto your dehydrator trays in a single layer. Dehydrate between 122–140 degrees F (the temperature will depend on your dehydrator settings) for 6–8 hours to create a crispy snack (check at 6 hours to see if they’re crispy enough!).

5

If you don’t own a dehydrator: Set the oven temperature to the lowest temperature (170 degrees F or lower if it’s an option). Evenly space the squash out onto two parchment-lined baking sheets. Slowly bake the squash in the oven for 3–4 hours or until crispy.

Lemon Garlic Dill Squash Chips