Crispy Parmesan Squash Chips
Transform simple yellow squash into irresistibly crispy chips that rival any potato chip! These Parmesan-crusted beauties are baked to golden perfection, delivering maximum crunch with minimal guilt. Perfect for snacking, parties, or as a unique side dish that'll have everyone asking for the recipe.
Ingredients
- 2 medium yellow squash, sliced 1/8-inch thick
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- 1 Preheat oven to 425°F and line two baking sheets with parchment paper.
- 2 Pat squash slices completely dry with paper towels - this is crucial for crispiness.
- 3 In a bowl, mix Parmesan, panko, garlic powder, paprika, and pepper.
- 4 Brush squash slices lightly with olive oil on both sides.
- 5 Press each slice into the Parmesan mixture, coating both sides generously.
- 6 Arrange in a single layer on baking sheets, not touching.
- 7 Bake for 15 minutes, flip carefully, then bake another 10-15 minutes until golden and crispy.
- 8 Let cool on the baking sheet for 5 minutes to crisp up further.
- 9 Garnish with fresh parsley and serve immediately.
Chef's Tips
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Make sure squash slices are uniform thickness for even cooking - use a mandoline if you have one.
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Don't skip drying the squash thoroughly, moisture is the enemy of crispiness.
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These are best eaten immediately while still warm and crispy.
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Try adding different seasonings like Italian herbs or cayenne for variety.
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Store any leftovers in an airtight container, but they won't be as crispy the next day.
Nutrition Information
| Calories | 120kcal |
|---|---|
| Protein | 6g |
| Carbohydrates | 8g |
| Fat | 7g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 280mg |
*Nutrition values are approximate per serving and based on ingredients listed. Values may vary based on specific brands used.