You found me!
As you can see, The Sweet Life underwent an extreme makeover last week. While I was enjoying my vacation in Central Oregon I had some extra Eden-care and spent the free time preparing the launch of this: my new, self-hosted, much more user friendly webpage. Please look around and enjoy the new diggs.
But wait. Before you go exploring, I have something for you.
Squash Chips!
I have been getting So Much squash from my farm share. The first week squash showed up in my crate I cooked and pureed it for Eden. The next week, with a freezer full of baby food and even more squash to use, I baked my first batch of veggie chips.
They were good, although they didn’t bake evenly and quickly lost their crunch. Last week when my crate came with a bounty of squash I brought out my dehydrator and tried the chips again. I preferred the dehydration method but I will share both techniques.
Squash Chips
about 4-5 large squash (I had zucchini, summer squash, and tromboncino squash) or whatever fits in your dehydrator (I did two rounds)
1-3 tbsp olive oil (depending on the size of the batch and preference)
salt and freshly ground pepper
*you can also use beets, sweet potatoes, carrots, etc.
Slice vegetables as thin as possible (about 1/8th-1/16th inch). Place squash in a big bowl, drizzle with olive oil and season with salt and pepper. Mix together to coat the squash.
To dehydrate: Place in single layer in your dehydrator, set to vegetable setting, and turn on for about 8 hours, until dry and a little crispy.
To bake: Spread single layer on cookie sheets. Bake at 220 degrees F for several hours until crisp. Allow to cool completely before storing.
Store at room temperature in an airtight container.
Have you begun preserving any food yet from the summer harvest?
Thanks for stopping by! The Sweet Life is a vegan food blog combining my love for good food, beautiful pictures, and compassionate eating. I am a long time vegan, trained in both photography and French Patisserie, excited to share my passions. Take a look around and enjoy The Sweet Life){kind=link}
These look great!! Unfortunately I don’t have a dehydrator … I wonder if roasting them will do the same thing?
You should try roasted them and let me know what you think. When I baked my first batch I did low temp for a long time because I wanted them to get dried out without burning. However roasting them might have worked better…if you don’t try, I will next week with my next farm share and let you know.
Sounds great! Let me know how that goes if you end up roasting them!
will do!
I am so behind on my blog reading (still catching up from vacation!), but I love your new look and I looooove this recipe! I’ve been wanting to make zucchini chips for a while since it’s dirt cheap at the farmers market.
sounds like we were on vacation the same week. I am so behind on my blog reading I’m too intimidated to start. But I will head over to yours now!
Generally speaking, you can “dehydrate” them in a 200*F oven for 2-3 hours and it does the same thing. I do it all the time with cherry tomatoes.
That’s true! Thanks for mentioning that.
Did you place them in dehydrator without blanching them?
Yes
i SIMPLY LOVE YOUR WEBSITE ITS GREAT ,I AM SO INSPIRED BY YOUR RECIPES …SO GOOD AND GOURMET AT THE SAME TIME , I FEEL LIKE IM eating LIKE A QUEEN
Thank you. I’m glad you found me <3