I made cheeseburgers on the grill tonight, and with them I whipped up a copy-cat In-n-Out Burger sauce. So, I wanted something salty like fries to go with the meal but have gotten a bit tired of my go-to tater tots or roasted potatoes. I found this wonderful looking recipe on a fellow cooking blog and decided to give it a try.

©EverydayCookingAdventures 2013

I only let the sliced squash sit in the salt for about 15 minutes and then rinsed them, dried them, and seasoned them on the baking sheet. They shrunk a lot when baking so I’d say use more like 3-4 small squash. I liked how they got crunchy on the edges but stayed a little soft in the interior. They were a welcome change. Here are my squash chips:

Summer Squash Chips ©EverydayCookingAdventures 2013

Summer Squash Chips

Ingredients

• 2 summer squash, rinsed but not peeled
• salt
• oregano
• thyme
• Parmesan cheese
• cooking spray

Directions
1. Thinly slice summer squash.  Spread the squash slices out and sprinkle both sides with salt.  Let sit for 30 minutes to pull out some of the moisture.

2. While the squash is sitting, line a baking sheet with aluminum foil and place a cooling rack on top.  Lightly spray the rack with cooking spray.

3. After the 30 minutes has passed, rinse the squash slices, and pat dry with a clean tea towel.  Spread out the squash slices on the rack. Season according to taste.

4. Place in the oven at 350 degrees for 20-40 minutes, checking on them frequently after 20 minutes and removing chips as they are crisp to your liking.

5. Add a little grated Parmesan cheese sprinkled on top of the squash right at the end of baking.