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prep time
15 min
cook time
1 h 0 min
ready time
1 h 15 min
Keto Tex-Mex Yellow Squash Chips
These little yellow chips crisp up so nice in your oven! This recipe makes about 35-40 chips, at 10 chips per servings. You can even use zucchini if you do not have yellow squash available due to changing seasons. Simple and easy!
Jessica L.
Net Carbs
2.2 g
Fiber
1.2 g
Total Carbs
3.4 g
Protein
1.1 g
Fats
0.4 g
17 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Summer Squash, Raw
9-½ ounce
Salt
1 teaspoon
Black Pepper, Ground
½ teaspoon
Cumin, Ground
1-½ teaspoon
Cayenne
¼ teaspoon
Paprika
1 teaspoon
Garlic Powder
¼ teaspoon
Onion Powder
¼ teaspoon
Recipe Steps
steps 4
1 h 15 min
Step 1
Preheat an oven to 300 degrees and line a large sheet tray with parchment paper. Use a mandolin to thinly slice either 1 large or 2 small yellow squash. The slices should be no more than a ¼-inch thick, but even thinner is better.Step 2
With the squash slices laid flat, press a paper towel over the squash, applying pressure, to soak up any excess water.Step 3
Combine all the seasonings in a small bowl. Lay the squash slices on the prepared sheet tray and sprinkle the seasoning mix all over the slices.Step 4
Bake your tray for 60 minutes or more, until your squash chips are crisp and slightly browned. Let them cool and crisp up more before enjoying!
