Garlic Parmesan Yellow Squash Chips
Sep 03, 2014, Updated Jun 03, 2024
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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!
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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.
What is the nutritional fact for these
HI! The nutritional facts are there now. They were there before, too, but because of a glitch, they were hiding behind a code. ๐ Thank you!
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!!!
Just an idea, but, you could use finely ground pork rinds.
Wow, this was hard to read.
Hi! If you don’t mind, could you tell me what was so hard to read? I’d like to fix it if something doesn’t look right. Please let me know.
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.
The comments are really hard to read. the font is sooo light. Recipe sounds delish.
Found these on pintrest. Made the recipe halved along side some pretzel grilled chicken burgers. Great side dish! Thanks ๐ . 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.
they sound so good and I am going to try them but was woundering about the calories and carbs in them
Just made these!!!!! So delicious! Thanks so much for sharing recipe!
Just made these, yep, they’re pretty addicting, cut them thin so they crisp up.
Hi! I don’t have any panko crumbs so I will be trying this with regular bread crumbs.
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.
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!
Do you peel the squash first
No, you don’t peel the squash – it’s the small yellow squash, it doesn’t need to be peeled.
Would they stay crispy if stored in a brown paper bag?
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!