18 oz. squash
2 tsp. salt
1/4-1/2 tsp. cayenne
*You can, of course, try any flavor of spices and herbs. Just keep it light on the first batch. Dehydrating knocks up the flavor factor a lot!
- Using your mandolin, cut the squash into chips using the thinnest selection you can while still getting whole pieces.
- Toss gently in a medium bowl with spices and salt.
- Lay out single layer on your dehydrator sheets, and dehydrate for about 8 hours. I have the grid type, so I don't line it.
- Cool and bag.
18 oz. squash makes 2 servings at 32 calories each.