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Dehydrated Summer Squash Chips

An easy way to preserve squash. Sprinkle with flavored salt (onion, chili or garlic powder) to make fun snacks for kids to put in a backpack. Use in winter casseroles and soups.


10 cups thinly sliced summer squash
½ teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 tablespoons olive oil
½ medium lemon, juiced


  1. Use a mandoline to slice the squash into ¼ inch thick rounds or pieces.
  2. Toss squash slices with all seasonings, olive oil and lemon juice. Taste and adjust as needed.
  3. Arrange the squash pieces in a single layer on the dehydrator’s trays leaving space between the pieces on all sides for airflow.
  4. Dehydrate at 125 degrees for up to 24 hours or until completely dehydrated and crispy. Check every 6 hours.
  5. Remove the dried squash from the dehydrator, and let it cool at room temperature for 10 minutes.
  6. Once the dried squash is cool, transfer it to airtight containers. Label the containers to identify the contents and include the date that you dried the squash. Can be stored in an airtight container at room temperature for several months.
  7. Enjoy as a snack or to use dehydrated summer squash in recipes, pour boiling water over the squash, and let them soak for 15 minutes. Once the vegetables are properly plumped up, pour off the water, and use the squash as usual in your favorite recipe.