- Olive or canola spray oil
- 1 large zucchini (about 6 ounces)
- 1 large yellow summer squash (about 6 ounces)
- 2 large carrots, (about 8 ounces)
- 2 large beets, peeled (about 8 ounces)
- 4 ounces peeled butternut squash (from skinny neck part of 1 squash)
- 4 teaspoons extra-virgin olive oil, divided
- 1 (16-ounce) package frozen peas, defrosted
- 3 tablespoons chopped chives
- 2 tablespoons light mayonnaise
- 1 tablespoon lemon juice
- 1/8 teaspoon fine sea salt
Cut zucchini, summer squash, carrots, beets and butternut squash into 1/8-inch-thick slices (preferably using a mandolin). Place zucchini and summer squash slices in a bowl and toss with 2 teaspoons of the oil until evenly coated. Place carrots, beets and butternut squash slices in a separate bowl and toss with remaining 2 teaspoons oil until evenly coated.
Arrange half of the vegetable slices in a single layer on the prepared baking sheets, keeping zucchini and summer squash together and carrots, beets and butternut squash together (you may have to do 2 batches to make all chips). Bake 15 minutes. Remove the baking sheets from the oven and flip each chip over. Return to the oven, switching the baking sheet position and bake until chips are golden brown and crisp, 15 to 20 minutes. You may have to remove some chips if they brown before others. Repeat with remaining vegetable slices.
Meanwhile, in the bowl of a food processor, combine peas, chives, mayonnaise, lemon juice and salt, and pulse until chunky and blended. Serve alongside chips.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.