Garlic Parmesan Yellow Squash Chips
Sep 03, 2014, Updated Jun 03, 2024
This post may contain affiliate links. Please read our disclosure policy.
Yellow Squash Chips flavored with garlic powder and grated Parmesan are an incredibly flavorful, crispy, and absolutely delicious snack that everyone will love. These chips offer a satisfying crunch and a burst of savory goodness, perfect for a healthy appetizer or a tasty treat!
The Ultimate Yellow Squash Chips
Are you looking for a healthy and flavorful snack that packs a nutritious punch? Look no further than these crispy garlic parmesan Yellow Squash Chips. Bursting with flavor, these chips are a scrumptious way to enjoy a vegetable snack that’s not just good for you but also incredibly delicious.
Whenever my tweens have friends over, I make a batch or two of these chips and serve them with a side of barbecue sauce or ranch. Believe it or not, the kids love munching on them while they hang out! And I just feel good knowing they’re snacking on something wholesome. It’s always a hit, and they often ask for seconds! It’s a snack that proves eating well doesn’t mean sacrificing flavor or satisfaction.
Whether you’re hosting a party, looking for a delicious side dish, or simply craving a nutritious snack, these yellow squash chips will not disappoint. Their crispy texture and savory flavor make them a hit with both adults and kids alike.
Why You’ll Love This Squash Chips Recipe
Nutritious alternative. One of the most appealing aspects of these yellow squash chips is that they offer a healthier alternative to traditional potato chips.
Tasty. Despite their healthier profile, these chips don’t compromise on taste or texture. The panko crumbs and Parmesan cheese create a crunchy coating, while the garlic and oregano lend a robust, savory flavor.
Versatile. These squash chips can serve various roles, from a unique appetizer at a dinner party to a side dish for a family dinner or simply as a guilt-free snack during a movie night.
Ingredients You Will Need
The process of making this yellow squash chips recipe is surprisingly straightforward and requires just a handful of simple ingredients.
- Yellow Squash: Sliced thinly. Substitute with zucchini if preferred.
- Olive Oil: Adds a rich flavor and helps the seasoning adhere to the squash. Avocado oil can also be used.
- Salt and Black Pepper: Enhances the overall flavors.
- Panko Crumbs: Offers a light, crispy coating for the chips. You can also use regular breadcrumbs for a different texture.
- Grated Parmesan Cheese: Adds a savory, nutty flavor and helps achieve a crispy finish. Grated Romano or Asiago cheese are great alternatives.
- Dried Oregano: Use any dried herbs you have on hand or prefer. Dried thyme or Italian seasoning are good ones.
- Garlic Powder: Infuses the chips with a subtle, savory garlic flavor.
- Cooking Spray: Ensures the chips achieve a golden, crispy texture without sticking to the baking sheet.
How To Make Yellow Squash Chips
- Slice. Start by slicing your squash into 1/4-inch to 1/2-inch rounds.
- Prep the squash. Toss the squash slices in olive oil, salt, and pepper so that each slice is well-coated and ready for the topping, which will give them their distinctive crunch and flavor. Coat them with a mix of panko crumbs, Parmesan cheese, oregano, and garlic powder.
- Bake. Spray each slice with cooking oil for extra crispness. Then, bake the squash at 450˚F for 18 minutes, flipping and spraying them again halfway through cooking.
- Serve. Remove from oven and serve.
What To Serve With Squash Chips
For a delicious pairing with yellow squash chips, consider serving plain yogurt for a light, tangy contrast. You can also try a sour cream and chive dip, or my creamy avocado lime ranch dressing. Fresh tomato salsa balances the chips’ richness, while guacamole brings creamy avocado goodness with a hint of lime and cilantro. For an Italian twist, marinara sauce works well with the Parmesan in the chips. My avocado hummus, with its creamy chickpea base and versatile flavor, makes a great accompaniment too.
For the last month or so, not only have we been living on squash, but along with that, we’ve OD’ed on Zucchini Fritters, Zucchini Chips, and Squash Chips. Obviously, vegetables and I are like *THIS*! With a side of gluten-free brownies, of course.
Storage
Due to the high moisture content in squash, these chips may not store as long or as well as traditional potato chips. Enjoy them soon after making them for the best taste.
ENJOY!
Easy Squash Recipes
Pin this now to find it later
Pin It
Garlic Parmesan Yellow Squash Chips
Ingredients
- 4 medium yellow squash, sliced into 1/4-inch to 1/2-inch rounds
- 3 tablespoons olive oil
- salt and freshly ground black pepper, to taste
- 1 cup panko crumbs
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- cooking spray
Instructions
- Preheat oven to 450˚F.
- Line 3 baking sheets with parchment paper and set aside.
- Gently mix the squash slices with olive oil, salt, and pepper in a bowl; mix until well combined.
- In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
- Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
- Arrange the squash in a single layer on the baking sheet.
- Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
- Bake for 10 minutes.
- 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.
- Remove from oven; transfer to a serving plate and let cool for a few minutes.
- Serve with your favorite dipping sauce.
Notes
- Slice Evenly: Make sure your slices of squash are consistent in thickness to ensure they bake evenly.
- Don’t Overlap: Allow space between the chips on the pan for even baking.
- Watch Them: Keep a close eye to prevent burning.
- Flip Them: Turn chips halfway for crispness on both sides.
- Use Foil or Parchment to prevent the squash chips from sticking.
- Season Generously to enhance the mild flavor of the squash.
- Cool Down: Let chips cool to reach full crispness.
- Try a Test Batch: Do a small batch first to find the perfect baking time.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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.
Hi Sheila!
I’m sorry you didn’t enjoy the chips. ๐ 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.
I have eaten Garlic Parmesan Yellow Squash Chips,its really tasty..!I didn’t try it at home.,thanks for sharing
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
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. ๐ These are really, really good… it’s a delicious appetizer that I often make for friends.
I have found so many delicious ways to cook squash this summer it’s out of control! This looks amazing, Kate. Pinning ๐
Yes and yes! I’ve got to make these asap!
I want to dive into the pile of these and only surface when I need air. I’m a sucker for squash and parm!
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.
Kate, you had me at parmesan, but the fact it’s crispy AND a veg? I’m in. Nice work!
I’m a chipaholic-I can inhale an entire bag but must refrain myself because of calories, these might just do the trick-yay for healthy chips!
Oh my my I love yellow squash and I’m loving these chips. I mean, it’s chips. What’s not to love?