5 medium summer squash, sliced crosswise into 1/8-inch thick slices
1 teaspoon coarse salt
1 teaspoon fresh oregano
Olive oil cooking spray
Preheat oven to 200°F. Coat two large baking sheets with cooking spray, and place squash in a single layer on sheets. Cover squash with cooking spray. Sprinkle salt and oregano on top. Roast for 1 hour and then rotate trays. Roast for 30-60 minutes more, until chips are crisp.
Store in a resealable bag for up to three days. If desired, reheat on a baking sheet at 250°F for about 10 minutes.
If your summer harvest is leaving you with more produce than you know what to do with, then you’ll want to be sure to save some for later. Let us help with Simple Steps to Freeze and Store Vegetables.