Monday, November 8, 2010

Fried Squash Chips

This is an easy recipe. No exact measuring... just a addicting way to eat veggies. I call them chips because my hubby said they tasted like potato chips, only they were squash. Yum!

Pattypan squash seems to work the best as far as flavor, though you could use any summer squash.
Slice it thinly (about 1/4") while skillet is heating on medium/high heat with coconut oil or lard. Use lots of fat. Lay slices in a single layer on the hot pan (they should sizzle when you put them in) and immediately sprinkle with salt and paprika. After a minute or two, flip them over and cook the other side. Once slightly browned and the flesh is turning clear, put onto a ready plate. It's best to let these cool a minute before eating...

You could also make these in the oven by tossing with fat and salt and baking. Probably 400ยบ for 20 minutes or so would do it.
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