by Kayb
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my 116 recipes »
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Kayb's Notes:
Expand2 medium zucchini Ask a question about this ingredient
2 medium yellow squash Ask a question about this ingredient
2 garlic cloves Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
2 tablespoons fresh chopped herbs of your choice Ask a question about this ingredient
4 tablespoons grated parmesan or other hard cheese Ask a question about this ingredient
Peel and slightly crush garlic cloves. Poach in a small saucepan in olive oil to infuse oil.
Ask a question about this stepSlice squash on a diagonal, very thin. A mandoline is best, unless your knife skills are excellent.
Ask a question about this stepRemove garlic from oil, and toss squash chips in infused oil. Place in a single layer on baking sheets. Bake in a 400 degree oven until crisp and starting to brown, about 8-10 minutes.
Ask a question about this stepRemove from oven and sprinkle with herbs and Parmigiano. Add salt to taste.
Ask a question about this step1/2 cup Greek yogurt Ask a question about this ingredient
1 tablespoon chopped fresh dill Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1 medium cucumber, seeds removed, grated Ask a question about this ingredient
Mix all ingredients. Refrigerate for an hour or so to let flavors combine. Serve as dip with squash crisps.
Ask a question about this stepWow these look great - so you're saying we can hog them all up at a party amd not get in trouble for it? :-)
Not with me, and not with your doctor, as these are almost disgustingly healthy. I won't speak for your hostess! (But then, when I make them, I'm such a pig I just make them at home and eat them all...)
Fany is the author of My Sweet Mexico and Paletas.
Yum Yum. I could eat a whole mess o these.