Comments on: Baba Ghanoush with Squash Chips

By: Tom

Tom — Tue, 24 Nov 2009 17:37:45 +0000

Pork rinds make a decent “chip”

By: Colleen

Colleen — Mon, 05 Oct 2009 20:45:04 +0000

For those of you in Texas who have HEB or Central Market near, you can get already grilled frozen HEB brand eggplant strips if you are in a rush. I’ve used them many times to make a quick babaghanoush and it is so easy- just defrost and then add the rest. Yummy!

By: Tamara

Tamara — Thu, 01 Oct 2009 03:22:36 +0000

I stocked up on mini play-doh containers from the dollar store to give out alongside some M&M fun size packs. I still feel like I should give out some candy. I don’t want to be TP’d either!

By: Katie Vonderhaar

Katie Vonderhaar — Tue, 29 Sep 2009 16:49:11 +0000

I made Squash “chips” that were really good, but less crispy/hardy than traditional chips/crackers or something like a sweet potato/yam/yucca chip. They are more like kale/spinach chips – tasty but not so good for dipping.

Basically I cut them just under a 1/4″ thick (this is super easy with a mandolin) and coated them with olive oil, some rosemary, and a small amount of sea salt (remember, they shrink, so use about 1/2 the amount you would if they were just normal salted veggies).

The one thing I want to note is that the TYPE of squash you use makes a difference. I found that the basic yellow squash works best – zuccinni squash was slightly mushier.

This part is critical – I baked them on a broiler pan (one of those pans that has slots in it so there is air underneath). I put them on the middle rack, 400 degrees about 15 mins on each side (until they are a dark golden brown). You can adjust the temperature for browning vs drying to your preferences.

By: Steve

Steve — Tue, 29 Sep 2009 07:49:14 +0000

Sharon, You can just fry them or put them in the oven from there. Just make sure to pat them dry good..

By: littlelam

littlelam — Mon, 28 Sep 2009 21:09:12 +0000

yum!

By: marci

marci — Sun, 27 Sep 2009 14:37:45 +0000

I second Best Self here–for the baba, lemon & grilling make for the best flavor. Lemon adds brightness, grilling adds that essential smokiness. My hubby is Lebanese American, so we make this often from his grandma’s recipe (straight from the old country)

By: Diana Renata

Diana Renata — Sun, 27 Sep 2009 14:32:10 +0000

My extra chips are in a freezer bag, in the freezer. When I want chips I just pull out a serving and warm them in the oven for a bit. They crisp right up, plus they’re all warm and toasty. They do get a bit soft over time, even in the freezer.

By: Sharon

Sharon — Sun, 27 Sep 2009 13:12:32 +0000

Steve, is that all you do or do you then put them in an oven or dehydrator?

By: Sonagi

Sonagi — Sun, 27 Sep 2009 12:58:46 +0000

I just took out a tray of dried zucchini and summer squash chips from my cheapo Ronco dehydrator. I had sliced them thin, but not paper thin, and they were perfectly firm and crunchy. Even in a sealed container, dried squash and eggplant will absorb moisture from the air and soften over time, so if I wanted to eat these dried chips next week, I’d probably bake them in the oven first. Ronco is the cheapest dehydrator and gets the worst reviews. I would not use it to make jerky or to dry watery fruits like plums and tomatoes, but the cheap 5-tray, no-fan model I have is fine for drying slices of squash, egglant, and peppers.