By: Breanna Molix-Scott | Posted: February 9, 2016
If you have been following along lately, you know I’ve been on a mission to work through a surplus of fresh produce. One of my favorite ways to transform delicious squash into a crowd-pleasing snack, especially for a Super Bowl Sunday spread, is by turning them into savory, golden chips.
In the past, I usually opted for roasting my zucchini and squash with a simple toss of Weber’s seasoning and olive oil. Why? Because getting a breaded coating to actually adhere to the high-moisture surface of a squash can be a structural challenge! However, with a few technique adjustments, I’ve found a way to make that breading stay put for a satisfying, durable crunch.









