If you garden and have an abundance of summer squash you may want to dehydrate your bounty to use throughout the year. Dehydrated summer squash also makes a wonderful snack with the consistency of a chip. Lightly season before dehydrating. Dehydrating summer squash is simple and can be done in your oven or dehydrator. It takes approximately 10 hours to completely dehydrate summer squash.

Purchase or pick the summer squash from the garden. Choose squash that is firm to the touch, damage- and disease-free.

Wash the summer squash using cold running water. Remove all the dirt from picked squash and wax from store bought squash. Blot dry with a paper towel.

Slice the summer squash into 1/8-inch rounds using a knife or a mandolin. A mandolin will cut the summer squash into even thicknesses.

Place the summer squash slices on the dehydrator trays making sure they do not touch. The drying process is best when air can circulate around each slice of squash.

Place the lid on the dehydrator and turn it on. Set the temperature to 125 degrees Fahrenheit. The drying process will be completed in approximately 8 to 10 hours. The summer squash will snap like a chip when fully dehydrated. If they are moist or pliable, continue the drying process.

Follow steps 1 to 3 above. Preheat the oven to 125 degrees Fahrenheit.

Place the sliced summer squash on baking sheets making sure they do not touch.

Place the baking trays in the oven on the middle rack. Prop the oven door open about one inch. This will help circulate the air and remove moisture from the oven to speed up the drying process.

Check the summer squash after eight hours of drying time. The squash will be hard like a chip when fully dehydrated. Continue the drying process if it is moist or pliable. Store the dehydrated summer squash in baggies.