Chayote Chips

RECIPE

These scrumptious Chayote Chips are the perfect way to use chayote squash. Healthy snack food from an abundant fall vegetable!

Chayote: Shoulder-Season Crop

Now that chayote squash has caught on as a staple crop in northern gardens, people are wondering how to use this unusual and prolific vegetable. In south coast British Columbia, chayote comes ready for harvest in October and November, the shoulder season between summer and winter. Yet, although chayote ripens in the fall, it is unlike “winter” season curcurbitas such as Hubbard, acorn, or butternut squash, which can keep in cool storage for several months.

Once picked, chayote squash lasts about two to three weeks in the refrigerator. This pear-shaped, sometimes spiny squash has a light watery flesh similar to zucchini, and a mild savoury taste that edges on fruity.

It is this faintly fruit-like aftertaste that makes chayote so good for snack chips. The chips are tender, yet crisp on the edges. With just a modest amount of oil and salt, chayote chips are probably one of the healthier snack chips you’ll find.

Note: If you don’t grow your own chayotes, look for them in grocery stores that carry international vegetables.

Chayote Chips

Makes two 11 x 16 inch baking sheets of chips

3 chayote squashes
1 tablespoon extra-virgin olive oil
1/2 cup bread crumbs or ground cereal flakes
1/4 teaspoon salt
pepper

Peel the chayote, holding the squash with a towel so the spines will not scratch you.

Slice the chayote vertically into four sections. Remove the core. Then cut the long sections crosswise into thin chip-size pieces. It works well to do this in food processor using a 4mm cutting blade.

Place the chips in a bowl and sprinkle with salt. Let set for 10 minutes to remove excess moisture. (This helps to speed the baking time.)

Preheat the oven to 375ºF (190ºC).

Drain the chips, pressing them lightly to remove as much liquid as possible.

Toss the drained chayote with olive oil, bread crumbs, and a sprinkle of pepper. The bread crumbs will stick to parts of the chayote chips, but will not coat them entirely.

Place the chips in a single layer on parchment-lined or lightly oiled baking sheets. Bake for 40–45 minutes until the squash is tender and the crumbs are lightly browned and crispy.

Enjoy chayote chips hot from the oven, or freeze the extras for later. These chips freeze well, and can be reheated in the oven at medium heat until crispy.

 

 

More articles and recipes:

Cooking with Chayote Squash


Colourful Scalloped Potatoes


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