[Andrea85]

I'm trying to come up with a different way to have veggies as a snack. I tried cutting up yellow squash, lightly covering in olive oil, sprinkling on basil and a little bit of cheese, and putting in the oven for 15 mins on 450. I did a similar thing to asparagus, just separately from the squash. The flavors came out yummy, but I wanted them to be a little more crispy. Plus, I was hoping to refrigerate them and eat them again tomorrow, but it seems they will be mushy. Any tips on how to bake veggies like that so they will last as leftovers? Or am I asking for something that veggies just don't do? I'm not much of a baker

[Novus]

The best way to get crispy vegetables (like zucchini and yellow squash) is to cook them for a long time at a very low heat (225 degrees for about an hour and a half). By doing this, you're basically dehydrating them so that all the moisture is removed and they get very crispy. You need to eat them right away, though. They start to get rubbery after they've cooled. Cooking them at a high temp like you did is a roasting method, which browns the outside but doesn't result in through-and-through crispiness.

[Thedollylala]

I was going to say dehydration as well, like the kind you can buy in the store, yummy but I'm sure they use a dehydrator. But mmm I love the roasting way just when I want to eat them for a meal

[thinkfit]

I've tried putting veggies in the oven tons of times and it never occurred to me that a longer time on a lower heat would be the thing to make them crunchy! No wonder I wasn't a fan, I was doing it wrong haha. Glad I found this thread! Just a question, the dehydration method works for pretty much everything, right? I'm thinking bell peppers specifically