Summertime means an abundance of squash. Squash is one of those vegetables that will overtake the world if you turn your back for one second. At least, it overtakes my garden and kitchen that quickly. When you have this much squash, you get creative really quickly about putting it to use. We don’t keep chips or crackers in the house, but everyone needs a good salty, crunchy snack every once in awhile! Thus was the beginning of squash chips.
Shortly after having our third baby, I found this amazing recipe for Dorito seasoning. I used to love doritos back when I ate stuff like that, so when I found this recipe it took about 30 seconds for me to confirm that I had all the ingredients and make a batch. I’m probably not the best judge of this, since I can’t remember the last time I ate Doritos. This seasoning has all the cheesy, salty, spice filled flavor that I remember them having though.
I had crookneck squash on hand when a chip craving hit, so that’s what I used. My butternut squash it almost ripe, and I can’t wait to try it with that.
Slice your squash thinly, around 1/8″
Place on a parchment lined pan
Spray lightly with olive oil. This Misto sprayer is great for this.
Sprinkle on seasoning
Bake at 200 for about 2 hours.
Plow your way through all the chips that you made and be thankful that vegetables can taste so amazing!
For THMers this is a FP snack. Pair it with some laughing cow cheese, yum!
- Olive oil
- Dorito seasoning from wholenewmom.com
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder or granules
- 1 teaspoon onion powder or granules
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ⅛ – ¼ teaspoon cayenne pepper (optional)
- 2 teaspoons salt
- Slice your squash thinly, around ⅛”
- Place on a parchment paper lined pan
- Spray lightly with olive oil. This Misto sprayer is great for this.
- Sprinkle on seasoning
- Bake at 200 for about 2 hours. or until crispy.