Crispy Italian Summer Squash Chips
If you read the title of this recipe and you are here for super crispy chips like you’d find in a bag at the grocery store, let me just let you down softly right off the rip. That is not what you will find here, and I’m also not sure that exact experience is possible to recreate in your own kitchen without the help of a good old fashioned deep fryer. I don’t have one of those because they sketch me out. But we can still make one heck of a delicious (and healthy!) side dish or appetizer utilizing your lovely summer produce hauls with my favorite kitchen appliance of all time, you already know, the air fryer!
I happened upon some yellow summer squash at a recent farmer’s market and decided to grab them. I was really looking for zucchini, but zucchini is a much more popular summer squash it seems, because it all happened to be sold out by the time I got to perusing the stands. I did get my hands on one, however, that I made into a delicious stir fry as soon as I walked in the door from the farmer’s market. I was a little stumped as to what to do with my yellow squash, but then I decided to put it in my air fryer since nothing disappointing ever comes out of there. I was right about that, yet again.
With this recipe, the thinner you slice your squash, the crispier they will get. But this also means you have to keep a little bit closer of an eye on them, because they may cook a little faster than what I have specified below. I laughed a bit when I looked into my air fryer toward the end of the cooking time to find some of my squash slices blowing around a little bit. I’m sure you know that all air fryers probably cook a little bit differently, but it bears repeating for this recipe specifically because we don’t want those babies to burn!
What else have you been doing with your summer squash finds this season? Let me know in the comments below!
Ingredients
Equipment
Method
- Line the insert of your air fryer with parchment paper and trim to fit your basket as necessary.
- In a medium bowl, whisk two eggs. Whisk in the almond milk and set aside.
- In a small bowl, combine the nutritional yeast, Italian seasoning, and a pinch each of some sea salt and fresh ground black pepper.
- Take a squash slice and dip it in the egg. Shake off the excess. Use your other hand to grab a pinch of the nutritional yeast mixture and sprinkle it over the squash on both sides. Place the squash slice on the air fryer basket. Repeat until your basket is full. The squash slices can be touching but should be in one layer only.
- Air fry at 350° F for 8 minutes. Carefully flip over. Air fry at 350° F for about 5 minutes more, until browned around the edges, dry, and starting to curl. Serve hot with marinara sauce on the side for dipping and enjoy!
