I am into trying new things to keep the mood around food…interesting.  It can be more work but when I find something that really hits the spot and is enjoyed by all, it makes it more than worth it.

And that is what I found with these “chips”!  First of all, having a garden I can go to for my veggies is heavenly.  With an abundance of zucchini and summer squash I have had to get a little creative to find ways to use them.  Enter a seriously unbelievably delicious squash chip. It’s crunchy; it’s got a “battered” texture. And it’s healthy!

If you are looking to get your little ones {or big ones!} to try some vegetables, this is a great way! These chips are packed with nutrition and protein and can accompany any meal. I promise you they will be a hit!

Give them a try! I’d love to hear what you think of them in the comments below!


1 summer squash – sliced thinly

1 zucchini squash – sliced thinly

(note: this will make a lot of chips depending on how thinly you slice them so you might opt for one or the other or half of each).

about 1 teaspoon sea salt and seasoning salt of choice combined {I use this for seasoning veggies and meat}

1/4 C arrowroot powder

1 Tbls coconut flour (optional)

1 Tbls cashew flour (optional)

1 egg

1/4 C coconut oil for pan


Heat coconut oil on medium heat.

In 1 bowl, lightly beat the egg and add seasoning/salt. In another bowl add the flours and mix.

Take your sliced squash and dip in the flour, covering both sides of the squash. Then dredge in the egg, and put in the hot fry pan.  Cook about 30 seconds on each side – longer if you want them really crunchy – and then put it on a paper-towel-lined plate to soak up any extra oil.


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