Recipes for kale chips have been popular on food blogs for the last couple years, and with good reason. They are a delicious way to consume this nutrient-dense green, even for those (like my family!) that have no Southern blood and cannot stomach sautéed greens or wilty greens floating in soups.
This year, I discovered that the same tactic I use to make kale chips works with zucchini and summer squash, as well! Another great benefit to making veggie chips — basically, oiled & salted dehydrated veggies — is that they last for a couple days on the counter. So you can make a big batch and have them available for snacking or lunches or barbecue dinners, and they shrink these space-consuming vegetables down to a consolidated size.
Baked Vegetable Chips (oven dehydrated)
- Prepare vegetables.
Wash thoroughly. Cut the thick stem out of the kale leaves. Tear the kale into 2-3″ pieces. Slice the zucchini and summer squash as thinly as possible.
- Season & bake.
Lay the kale pieces and squash slices out in a single layer on a parchment-covered baking sheet (or 2 or 3!). Spray with olive oil and sprinkle with salt. Bake in a 250-degree oven for 2-3 hours or until crisp & dehydrated. The zucchini will take longer than the kale.
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