Monday, October 15, 2012

Crispy Paleo Squash Chips

Apparently, last night's agenda was all about being crispy. These rather homely but tasty chips accompanied my Crispy Paleo Kung Pao Chicken Wings.

I have served chicken wings with homemade zucchini fries in the past, and liked the combination. These are a nice alternative as they don't require "breading" (a step I was already incorporating into the chicken).
The one thing you need on your side to successfully bake crispy chips is time. I have tried to prepare these in less time, with a higher oven temp. I just wind up scorching the squash.

I also find that without slow baking I often wind up with my share of soggy chips, that received too hearty a spritzing of olive oil and just never have the chance to crisp up.

You can make these chips out of summer squash or zucchini, and season them however you desire.

I did sprinkle some fresh parmesan on when they came out of the oven; I was mainly trying to accommodate the caveman's request, and I also hoped the little bit of cheese garnish might make my chips a bit more photogenic. Hmmm, don't think it worked...
Crispy Paleo Squash Chips

1-2 summer squash or zucchini
olive oil spray
choice of seasoning (I used Trader Joe’s 21 Seasoning Salute)
Preheat oven to 200. Use a mandoline to thinly slice your squash into chips. 

Line a baking sheet with foil, and place a metal cookie cooling rack on top. Spread chips out in an even, single layer on rack and sprinkle with salt. Allow to sit for about 20 minutes.

Blot chips with a paper towel, then spritz with olive oil and sprinkle with seasoning. 

Bake at 200 for 2-3 hours or until crisp to your liking, flipping at least once.

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