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Garlic Parmesan Yellow Squash Chips

Garlic Parmesan Yellow Squash Chips – An incredibly flavorful, crispy, and absolutely delicious snack!

Garlic Parmesan Yellow Squash Chips | www.diethood.com | A healthy snack or appetizer that is incredibly flavorful, crispy, and absolutely delicious!



Hiiiii!!!

In my head, that’s a really loud, filled with a lot of excitement-kind of “HI”. Hopefully, you can “hear” me.

The other day a friend of mine posted a study on her Facebook page stating that cashews are just like Prozac. After reading that, it all started to make sense.
I AM the way that I AM because of all the cashews I eat, daily! My happy-go-lucky attitude and mood is controlled by cashews!!

Ummmm… so what does that mean for you?!

Nothin’. You just get to read my exclamation points and know that the excited shouting is fo’ real.

Garlic Parmesan Yellow Squash Chips are also, fo’ real.

Garlic Parmesan Yellow Squash Chips

Yellow Squash is the new Zucchini.

Truth be told, if my nose was plugged and my eyes were closed, I wouldn’t know the difference. All squash is quite the same to me, but what you put in it, on it, or inside of it, is what matters. Really, though, they’re just a vessel for all things cheese.

For the last month or so, not only have we been living on squash and tomatoes, but along with that we’ve OD’ed on Zucchini Fritters, Zucchini Chips, and Squash Crisps. Chips. Err, Rounds?? Whatev.

Obviously, vegetables and I are like *THIS*! With a side of brownies, of course.

As long as we’re being open… I’m desperately in love with these Garlic Parmesan Yellow Squash Chips. Whenever I make this recipe, I eat half of the batch before I get a chance to serve it. It’s so easy to just pull out the baking sheet from the oven, and while I’m prepping the rest of the uncooked chips, I just eat all the ones that are already baked.

Squash Chips

I cannot even begin to describe the indulgence that happens when I finally DO serve them. People be like, gimme more gimme more!! And I’m all like, I can’t, I ate ’em all!

Thus, these Chips, Crisps, Rounds, Fritters?? I dunno what they call ’em these days, but I don’t even care if they have a name, to be honest. These are BEYOND amazing! AND, there’s no batter to dip ’em in. There’s no eggs, no milk, no nada. Just some olive oil, seasonings, panko crumbs and grated parmesan.

Garlic Parmesan Squash Chips

OH! They’re also baked!! EEK!

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

WATCH HOW TO MAKE YELLOW SQUASH CHIPS

4.66 from 20 votes
Garlic Parmesan Yellow Squash Chips | www.diethood.com | A healthy snack or appetizer that is incredibly flavorful, crispy, and absolutely delicious!
Garlic Parmesan Yellow Squash Chips
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

An incredibly flavorful, crispy, and absolutely delicious snack!

Course: Appetizers
Cuisine: Italian
Servings: 6 Servings
Calories: 196 kcal
Author: Katerina | Diethood
Ingredients
  • 4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds
  • 3 tablespoons olive oil
  • salt and fresh ground pepper , to taste
  • 1 cup panko crumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray (I use Organic Olive Oil by Pam)
  • Serve with Non-Fat Plain Yogurt
Instructions
  1. Preheat oven to 450.
  2. Line 3 baking sheets with parchment paper and set aside.
  3. In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
  4. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
  5. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
  6. Place the squash in a single layer on the previously prepared baking sheet.
  7. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
  8. Bake for 10 minutes.

  9. Remove from oven; gently flip over all the slices, lightly spray with cooking oil and bake for 8 more minutes, or until chips are golden brown.

  10. Remove from oven; transfer to a serving plate and serve with a dollop of Non-Fat Plain Yogurt.

Recipe Notes

RECIPE SOURCE: DIETHOOD

WW SMART POINTS: 6

 

Nutrition Facts
Garlic Parmesan Yellow Squash Chips
Amount Per Serving (1 cup)
Calories 196 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Sodium 331mg 14%
Potassium 388mg 11%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 9g 18%
Vitamin A 8.1%
Vitamin C 26.9%
Calcium 22.8%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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90 Responses
    1. Bonnie

      I didn’t have panco so I used Italian bread crumbs. Not bad, very tastey. Next time I will cut them thinner for more crispness. Someone used wire racks instead of flipping individually. I’ll be trying next time too.

        1. Pamela

          You CAN get gluten-free Panko crumbs! I found some in trying to prepare meals for a neighbor who is gluten and dairy intolerant!

  1. Surfdancer

    Thanks for this recipe, Katerina!! However, I would suggest your readers use AVOCADO oil instead of OLIVE oil because AVO oil has a higher smoke point. Olive oil, cooked on veggies at this temp, is losing it’s antioxidants and also developing free radicals on the oil and the veggies as well, creating carcinogens that people are consuming.
    (Carcinogens can lead to cancer).

    Also, if you’re gluten free, like I am, just ditch the bread crumbs. I’ve been making these without bread crumbs for decades and they are super delicious. Not using breadcrumbs can also reduce the “addictiveness” of eating them, which can help with portion control and weight management. Just a thought.

    Many Blessings!

    1. Anita Davis

      Anita Davis, I so agree with you and there is an avocado oil spray made by Pompeian. I love it and use it on just about everything!!

  2. Mark

    Wow!!! Unbelievable! These were fantastic – had to fight my 7yo for them he would have eaten the entire batch had i turned my back.
    One question, however – what is the purpose / benefit of the parchment paper?

  3. Melinda

    I’ve made these twice already. I use both freshly shredded Parmesan and Romano cheese and half the olive oil. Mmmm mmmm! Sinful perfection! Thank you so much!!!

  4. These were amazing and simple. I LOVED the crunchiness. Since my daughter and I are the only ones who eat veggies, I cut everything down (1 squash, 1/4 cup crumbs, etc.) I don’t mind making them and prefer having freshly made ones. I’m going to try it with zucchini later this week. Thanks!

    1. Toni

      I did the same, just 1 squash, and cut down on everything else, of course. The result tastes heavenly, but they’re not crispy. Maybe a bit more oil? The thinner slices were tough to flip, but whatever… they’re squash, and they taste good! Who’d ‘ve thought? Thank you for sharing the recipe!

      1. Sandra

        I put mine on a cooling rack to bake. I still flipped them, but I just gently played another cooling rack on top of the one with chips on it and flipped it. Faster and easier than flipping one at a time.

  5. Melissa

    I made this yesterday and it was amazing! Funny story though…

    I didn’t read this entire blog but rather skipped right to the recipe. Since I am on a low carb diet I have been changing the use of bread crumbs in recipes to ground cashews (which I did for this one too). Then I sent my mom the link to this blog. She told me to read the entire blog so I could see the connection between my alteration of the recipe and Katerinas love for cashews. Try it Katerina, it’s amazing!!!

      1. Deanna Farmer

        I believe that a darker font color for the blog (like black rather than light blue) would be easier to read. Use the same color that is used for the formatted recipe itself. Also the font size used on the blog may be too small for some. Of course, people can always zoom the page if the font size is too small.

  6. Found these on pintrest. Made the recipe halved along side some pretzel grilled chicken burgers. Great side dish! Thanks 🙂 . I don’t have a mandolin so it was a tiny bit time consuming making really thin cuts – but wow they crisped up nice. My husband said they were okay but he’d eat them again. My oldest said that they were good. I didn’t have grated parm so I used a shredded romano parm blend. I did have to push the topping on which is okay. It was kinda clumpy in some spots but when it browned and crisped the cheese melted and adhered to the veg. Also used whole wheat panko bread crumbs for more nutrition.

  7. Becca

    I’m cooking these right now! But I was wondering if I made a big batch how you store them? Fridge or a bag on the counter? I was hoping to make some for an upcoming long car trip. Much better than the junk we usually wind up eating.

    1. Hi Becca! MY apologies for the delayed response; I was away all weekend and couldn’t get to my computer. I’m not sure how these would hold up if made in advance. Storing them in the fridge would result in soggy chips, but they might hold up well if they’re in a bag for a few hours so long as you place them in the bag when they are completely cooled. If you could, let me know how it turned out! Have a great Sunday!

  8. Caroline

    My boyfriend and I made these for Thanksgiving and the whole family loved them so much, they insisted we make them again for Christmas! We did zucchini as well as the yellow squash to add some more color. One thing, we did have some trouble getting the coating to stick to the veggies, it kind of fell off in big clumps. Any suggestions? It doesn’t affect the taste at all so not a big deal!

  9. Sheila

    Lightly spraying them with cooking spray burnt them and just about caused a fire. Never going to do that again. Would have been much easier and safer to broil them for a minute or two.

    1. Hi Sheila!

      I’m sorry you didn’t enjoy the chips. 🙁 But, if I may ask, how did the cooking spray almost cause a fire? I hope it wasn’t a misunderstanding of the recipe. You are to spray them lightly with cooking spray before placing them in the oven. The cooking spray helps with adding a bit of crunch.

  10. Katherine

    I made these but they were still kinda floppy do you suggest cutting the larger pieces in half? or should i have baked them longer? only the small end of the squash seemed to work as an appitizer just glad i tried it out before my party

    1. Hi Katherine!

      Not sure if you can tell by the pictures, but I try to pick a squash (whether it’s yellow or zucchini) that is slim when I want to make chips… smaller slices crisp up much better than the wider ones. If I were you, I wouldn’t give up on them. 😀 These are really, really good… it’s a delicious appetizer that I often make for friends.

  11. Squirrel and I have been consuming zucchini and squash chips at least once a week. We even made eggplant chips the other day. I totally get your excitement, because this recipe is something to get excited about. And, it’s way easier than (and healthier) than frying.

  12. What a great combination and gorgeous pictures. I love this recipe! After a summer of eating squash with the release of my book Smitten with Squash, I still have room for these! 🙂

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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