This "Gluten-Free Spicy & Sweet Squash Chips" recipe was given to me by Granny Mildred Anderson is delicious. They always grow tons of squash every year and this recipe is a great way to use it!
Ingredients
2 large yellow squash; sliced thinly
2 Teaspoons salt
1 Teaspoon cumin powder
1 Teaspoon paprika powder
1 Teaspoon coarsely ground black pepper
½ to 1 Teaspoon ground cayenne pepper
¼ C melted butter
1 cups unsalted nuts; finely chopped
2 cup Parmesan cheese; finely shredded
2 cup Parmesan cheese; finely shredded
For Sweet Only
1 cup sugar
Substitute ½ tsp nutmeg for ground black pepper
Substitute ¼ tsp cloves for cayenne pepper
Leave out cumin & Parmesan
Directions
Preheat oven to 325̊.
Grease 2 foil lined cookie sheet.
Combine dry ingredients in small bowl.
Mix dry ingredients into melted butter.
Stir in nuts and toss until entirely covered.
Divide between baking sheets and spread evenly.
Bake 25-27 min, stirring every 10 min.
Cool on wax paper, and store in airtight container.