Garlic Parmesan Yellow Squash Chips
Make crisp garlic Parmesan yellow squash chips with panko, oregano, and a quick oven bake for a savory vegetable snack or side dish.
Servings: 6
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 35 minutes
Ingredients
Ingredients
- 4 medium yellow squash sliced into 1/4- to 1/2-inch rounds
- 3 tablespoons olive oil
- to taste salt and freshly ground black pepper
- 1 cup panko crumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- as needed cooking spray
Instructions
Instructions
- Preheat the oven to 425°F. Line three baking sheets with parchment paper.
- Toss the squash rounds with olive oil, salt, and pepper until evenly coated.
- Combine panko, Parmesan, oregano, and garlic powder in a separate bowl.
- Dip each squash round into the coating, pressing gently so it adheres on both sides.
- Arrange the coated rounds in a single layer and lightly spray the tops.
- Bake for 10 minutes, flip the rounds, spray lightly again, and bake for about 8 more minutes until golden.
- Transfer the chips to a plate, cool for a few minutes, and serve with your favorite dipping sauce.
Notes
Bake in a single layer so the coating has room to crisp.