Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 240 kcal | 68 kcal |
| Protein | 18 g | 5.1 g |
| Fat | 3 g | 0.9 g |
| saturated | 0.6 g | 0.2 g |
| Carbohydrate | 33 g | 9.4 g |
| sugars | 33 g | 9.4 g |
| Fibre | 16.5 g | 4.7 g |
| Sodium | 30 mg | 9 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.2 kg yellow squash
Instructions
- Pick small squash with glossy, unblemished skin. A big one is mostly seed cavity, and it dries into hollow rings with very little in them.
- Trim both ends and leave the skin on. Yellow squash skin is thin enough to eat and it is what holds each round together on the tray.
- Slice into rounds on a mandolin, thin and consistent. This is a soft vegetable that collapses under a knife, so any hesitation gives you wedges rather than discs.
- Lay the rounds out without overlap and expect them to shrink to a quarter of their width. That shrinkage is why a full machine yields so little.
- Dry at 57 °C for about 8 hours, rotating the trays once. These are light, and the fan finishes the outer ring of every tray well before the middle.
- A finished round is stiff, slightly curled, and breaks rather than folds. If the centre where the seeds were is still supple, that part needs more time than the rim did.
- Let them cool on the tray before touching them. Warm squash is flexible, and it is easy to convince yourself a damp batch is done.
- Jar them and check the glass after a week. Clear glass means they will keep a year; fogging means a few rounds were not finished and the lot goes back on.
