Reader Katie M. was inspired by some baked-not-fried squash chips she saw on Pinterest, like these ones from Goat Lady CSA.
I HAD to try them since I love all things salty and crunchy but don’t love the extra fat that usually comes with snacks of that sort. So I went to work carefully slicing evenly and making sure to coat them evenly in the oil, spices, and parmesan cheese.
The pin said to bake them at 350 degrees for 30 minutes and knowing that my oven is a bit unreliable, I sat in the kitchen while they baked.
The house smelled really good at about 25 minutes so I figured they were close to being done. I opened the oven door to see not lightly brown and crispy squash chips, but black disks that couldn’t be pried off the foil with any kitchen tool I own or with my hands. The few that weren’t black were still basically completely raw… FAIL!
Awwww… burned to a crisp, not fried.