We were in the Utah this weekend staying with friends. They have the best garden every year and there was plenty of squash and zucchini. I was starving when we came back from 18 holes of golf but was trying not to snack to hard on quick carbs.
Insert air fryer and squash. I can eat and enjoy raw squash and ranch, but the others in the house thought that was insane. So to avoid further judgement we sliced the squash and threw it in the airfryer.
Note: one person can eat two medium sized squash. I also love these with fresh salsa.
Ingredients:
Squash
Avocado Oil (spray)
Garlic Powder
Onion Powder
Salt
Pepper
Recipe:
Slice the squash thin and even(ish) - don’t stress it takes the fun out of it, then throw them in a bowl
Lightly spray the squash with oil
Sprinkle the squash with garlic powder, onion powder, salt and pepper and shake/mix.
Spread slices in a thin layer with little to no overlap.
Turn on the airfryer for 20ish minutes and shake every once in a while.
If you don’t have a airfryer, toss them on a cookie sheet in the oven at 350° for 20 min
Ranch Dip:
I use a mason jar with measurement lines on the side to clean less. First, one cup of buttermilk, then add the ranch packet, the one cup of mayo, twist the lid on and shake.