Recipe by chef, author, and Local Roots recipe contributor Jenn de la Vega @randwiches
2 pattypan squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon Local Roots Sumac’in Me Crazy Spice Mix
Preheat the oven to 350 degrees F.
In a small bowl combine the salt, pepper and sumac.
Using a mandoline, cut the squash into 1/16” slices.
Line the sheet pan with parchment paper or silpat. Pour the olive oil on top of the parchment. Use a paper towel to spread it around to the edges.
Lay the squash out on the parchment paper in a single layer. Sprinkle on the salt, pepper and sumac mix.
Roast in the oven for 7 to 10 minutes until the edges turn golden brown. The centers of the chips should be translucent and solid, not soft. Continue to cook on lowered heat, 300 degrees F, until that is the case.
Remove from the oven and let cool for 5 minutes.
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