I made zucchini chips earlier this year, so when I had an over abundance of yellow squash this week I thought I should do the same. Since the squash are such a lovely yellow color, I thought why not pair them with Indian yellow curry to keep the sunny hue. I combined them with coconut as well for crunch and a sweet flavor.
They smelled wonderful while dehydrating, like a curry cooking away on the stove and they tasted just as amazing. Pretty darn addictive to be honest with you, I ate almost a whole tray when they cam out of the dehydrator. If you do not have access to yellow squash, zucchini will work for this as well.
Makes about 4 cups
3 cups finely shredded dried coconut (raw unsweetened)
2 Tbsp yellow mild Indian curry powder
2 garlic cloves
sea salt to taste
coconut water or filtered water as needed
8 yellow summer squash, thinly sliced
In a high speed blender, place the coconut, and blend to butter, using the tamper to press the coconut down into the blade until it becomes creamy. Add the curry powder, garlic, sea salt and about 1 cup water and puree until smooth. Add a little more water until it becomes the consistency or thin nut butter. Place in a large bowl with the squash, and use hands to coat. Spread out onto lined dehydrator trays in a single layer and dry for about 24 hours until completely dry and crispy.