Squash Chips

When life gives you a ton of summer squash, make squash chips!


Cooking Spray (Olive Oil kind is best)
5 medium Yellow Crookneck Squash (or other summer squash), sliced crosswise into 1/8-inch-thick slices
1 teaspoon kosher salt
1 teaspoon fresh oregano


Preheat oven to 200F. Coat 1-2 large baking sheets with cooking spray. Place squash in a single layer on baking sheet(s). Spray cooking spray to cover squash. Sprinkle salt and oregano on top. Roast for 1 hour and then rotate trays (if more than 1 used.) Roast about 30 to 60 minutes more or until chips are crisp.

Notes: Store in a zip-lock bag for up to 3 days. Reheat on a baking sheet at 250 degrees for about 10 minutes.

Source: www.healthyrecipesforkids.com