Every year my youngest son and his grandmother plant a vegetable garden in our backyard. She lets him decide what kind of vegetables he wants to grow. Then they will spend a morning digging holes and planting seeds. She doesn’t live locally, so he and I will weed the garden and pick the vegetables as they ripen.
This year the two of them planted lettuce, tomatoes, green beans, bell and jalapeno peppers, carrots and cucumbers (or so I thought).
In heading out one morning to pick a cucumber for a salad – I realized that those weren’t cucumbers growing on the vine… but squash. I don’t know why but when I think of squash I think of fall casseroles or soups – neither of which appealed to me on a hot summer day. So I made these crisps in the oven instead. They were easy.
- 1 squash
- olive oil spray
- grated Parmesan cheese
- garlic powder
- salt & pepper
- Preheat the oven to 450′
- Thinly slice squash – (I used a mandolin)
- Spray baking sheet with olive oil spray (or Pam)
- Spread sliced squash in a single layer on the baking pan
- Spray squash with olive oil spray
- Sprinkle Parmesan, oregano, garlic powder, salt and pepper on squash
- Bake for 10 minutes flip squash slices over
- sprinkle top with Parmesan, oregano, garlic powder, salt and pepper
- Bake for 8 – 10 minutes (keep checking as timing depends on slice thickness)
Note – My one medium size squash made about a 1 1/2 cups of crisps.