Summer Squash Crisps

Be it gardens, farmers markets, or even grocery stores….we are in full-on squash season right now! One of my all time favorite ways to prepare squash is to make seasoned crisps out of them. These veggies are simple, fast, and can fit into just about any meal as a delicious side…OR the main centerpiece of the meal. They are THAT good.

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Fun facts about squash:

-Excellent source of Vitamin A which aids in vision, immunity, bone health, skin health, and protein synthesis, growth, and reproduction. This last part is especially intriguing to the athlete looking for a good recovery food after a hard workout. Muscle cells break down after a hard effort and then rebuild stronger than before. Aiding the process of rebuilding through proper nutrition and training habits helps you get stronger at a faster rate.

-Good source of Vitamin C which is most widely known for it’s ability to boost the immune system, but is also stellar at aiding in wound healing, and increasing iron absorption in the body. If you’re in need of boosting your iron stores, pair these squash crisps with a serving of red meat and you’ll be golden.

-Good source of Potassium that aids in fluid & electrolyte balance, muscle contraction, nerve impulse transmission, and regulation of blood pressure and heat beat. Your body’s cells operate on a sodium-potassium pump that really is the driving force behind moving nutrients through your body. Lack of potassium can result in muscle cramps and an inability to move as quickly as you once were able to do.

Fun facts about olive oil:

-Olive oil is high in monounsaturated fats (the good kind)

-Linked to healthy hearts and healthier levels of cholesterol

-Decreases inflammation



Summer Squash Crisps

1 large squash (yellow squash and/or zucchini squash are the best!)

1 TBS olive oil

Combination of the following seasonings to taste:

salt

pepper

paprika

parmesan cheese

Preheat oven to 425 °F. Slice squash into about 15 slices (smaller squash may be able to handle more slices for the amount of oil and seasonings you use in this recipe) that are about 1/4-1/2 inch thick. Place in a large plastic baggie with the oil. Shake oil and squash together to spread the oil evenly amongst the slices. Lay on cookie sheet and sprinkle seasonings on top. Remember that you can always add more seasonings after they are cooked if the flavor isn’t powerful enough, but you can’t take it away if you add too much to begin with. Bake for 15-25 minutes, or till golden brown and crispy.

 

 

 

 

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