Squash Crisps With Raita

• Squash Crisps
• 2 medium zucchini
• 2 medium yellow squash
• 2 garlic cloves
• 4 tablespoons olive oil
• 2 tablespoons fresh chopped herbs of your choice
• 4 tablespoons grated parmesan or other hard cheese
• salt to taste
• Raita
• 1/2 cup Greek yogurt
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice
• 1 medium cucumber, seeds removed, grated

1. Peel and slightly crush garlic cloves. Poach in a small saucepan in olive oil to infuse oil.
2. Slice squash on a diagonal, very thin. A mandoline is best, unless your knife skills are excellent.
3. Remove garlic from oil, and toss squash chips in infused oil. Place in a single layer on baking sheets. Bake in a 400 degree oven until crisp and starting to brown, about 8-10 minutes.
4. Remove from oven and sprinkle with herbs and Parmigiano. Add salt to taste.
5. Mix all ingredients. Refrigerate for an hour or so to let flavors combine. Serve as dip with squash crisps.

zucchini, yellow squash, garlic, olive oil, herbs, parmesan, salt, raita, greek yogurt, dill, lemon juice, cucumber

Taken from food52.com/recipes/5344-squash-crisps-with-raita (may not work)