While big squash, like butternut, can be sliced and fried, I prefer to use a combination of zucchini and yellow squash for this, as their moisture content and size make them ideal for breading and frying into squash chips.

Fried Squash

1 c. yellow cornmeal
1 c. all-purpose flour
2 zucchini and 2 yellow squash, cut in ½-inch slices
Canola or peanut oil for frying
Kosher salt, fresh ground black pepper and garlic powder, for seasoning

Heat oil to 360° Fahrenheit.

Sift flour and cornmeal together in large bowl. Dredge squash pieces, no more than one batch at a time, and allow them to sit on a rack for at least two minutes before frying.

Fry squash until golden brown and crispy. Drain on rack and season with salt, pepper and garlic powder while hot.

These chips can be served with ranch dressing for dipping, or if you're feeling adventurous, top them with some cheddar or Monterey jack cheese and pop them under the broiler to make veggie nachos. Serve with salsa.