Yellow Squash Chips with Lemon-Basil Aioli
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Ingredients
  • 1-2 lbs of yellow/summer squash sliced into thin coins (this may be achieved with knife or mandolin)
  • olive oil
  • for the aioli:
  • 1 egg
  • 2-3 garlic cloves
  • 1 tsp salt
  • 1 tsp stone ground mustard
  • ½ cup olive oil
  • ½ cup grapeseed oil
  • juice of half a lemon
  • ⅓ cup of lemon basil leaves torn
Instructions
  1. heat oven to 230 degrees.
  2. line 2(+) baking sheets with parchment paper/slip mats and rub olive oil onto.
  3. spread squash out on paper towels, salt lightly, and allow to sit for 20 minutes. press the coins with paper towels to release any excess moisture.
  4. spread squash on baking sheets and sprinkle with smoked paprika.
  5. bake for 1 hour and flip the coins onto their other sides. add additional spice if desired.
  6. watch intermittently for another hour in the oven, taking the chips as they finish and leaving those that need additional time.
  7. For the Lemon-Basil Aioli:
  8. Bring egg to room temperature. Traditionally aioli calls for the use of a raw egg, however this may be combated by using a pasteurized egg or coddling the egg if you're weary.
  9. In a food processor bring together the egg, garlic, salt and mustard.
  10. With the motor running slowly add the oils - a little at a time until the mixture begins to thicken. Once thickened you can add the oil in a steadier stream. Process until smooth and add lemon and lemon-basil. If you cannot access lemon-basil, regular basil with lemon will yield a similar happiness. Process a minute longer.
Recipe by Rooting The Sun at https://rootingthesun.com/yellow-squash-chips-with-lemon-basil-aioli/