Keto Tex-Mex Yellow Squash Chips
These little yellow chips crisp up so nice in your oven! This recipe makes about 35-40 chips, at 10 chips per servings. You can even use zucchini if you do not have yellow squash available due to changing seasons. Simple and easy!
How to Make It
Step 1
Preheat an oven to 300 degrees and line a large sheet tray with parchment paper. Use a mandolin to thinly slice either 1 large or 2 small yellow squash. The slices should be no more than a ¼-inch thick, but even thinner is better.
Step 2
With the squash slices laid flat, press a paper towel over the squash, applying pressure, to soak up any excess water.
Step 3
Combine all the seasonings in a small bowl. Lay the squash slices on the prepared sheet tray and sprinkle the seasoning mix all over the slices.
Step 4
Bake your tray for 60 minutes or more, until your squash chips are crisp and slightly browned. Let them cool and crisp up more before enjoying!
Ingredients
- Summer Squash, Raw
9-½ ounce
- Salt
1 teaspoon
- Black Pepper, Ground
½ teaspoon
- Cumin, Ground
1-½ teaspoon
- Cayenne
¼ teaspoon
- Paprika
1 teaspoon
- Garlic Powder
¼ teaspoon
- Onion Powder
¼ teaspoon