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3.75 from 28 votes

Crispy Garlic Parmesan Squash Chips

A healthier alternative to traditional potato chips, this crispy baked veggie version features fresh summer squash.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 8
Calories: 132kcal

Ingredients

  • 4-6 yellow squash small or medium, sliced into 1/4" thick coins
  • 3 tbsp olive oil
  • salt & pepper, to taste
  • 1 cup panko style bread crumbs
  • 1 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/4 tsp onion powder
  • non stick cooking spray

Instructions

  • Line several baking sheets with parchment paper. 
  • Add the sliced squash to a large bowl. Drizzle with the olive oil and toss to evenly coat. Salt & pepper the squash, to taste.
  • In another large bowl, add the bread crumbs, cheese, and spices. Toss them to evenly combine.
  • Working one at a time, dip each slice of squash into the cheese crumb coating-- use your fingers to gently press the coating onto both sides to ensure it sticks.
  • As they're coated, transfer the squash chips to a prepared baking sheet. Moving onto another when the previous one is full until all the squash is prepared.
  • Lightly spray the tops of the chips with non stick cooking spray. Bake at 450 degrees for 10 minutes.
  • Carefully remove the baking tray(s) from the oven. Use a fork or tongs to flip each slice over. Lightly spray the chips again with non stick cooking spray.
  • Return the chips to the oven for an additional 8-10 minutes. Remove the cooked chips from the oven. Let them rest for 1-2 minutes, before transferring to a plate and serving. Repeat as necessary until all the chips are cooked.

Notes

recipe adapted from Diet Hood

Nutrition

Calories: 132kcal | Carbohydrates: 6g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 246mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Calcium: 156mg | Iron: 1mg