Garlic Parmesan Yellow Squash Chips
Sep 03, 2014, Updated Jun 03, 2024
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These yellow squash chips flavored with garlic and parmesan are a tasty snack with plenty of satisfying crunch! Serve them as an appetizer or take them on the go for an easy treat any day of the week.
I love transforming my favorite fruits and veggies into crispy, stackable versions packed with flavor. If you love this easy recipe, try my sweet homemade banana chips and apple chips, next!
My criteria for the best snacks are always 1) flavor and 2) crunch, and that’s exactly what I get from a batch of these crispy, garlicky squash chips. Whenever my tweens had friends over, I made a batch or two of these chips and served them with a side of barbecue sauce or ranch. Believe it or not, the kids loved munching on them while they hung out! Meanwhile, I feel good knowing they’re snacking on something wholesome. It’s a win-win, and a sign that you should try out these squash chips ASAP.
Why I Love This Yellow Squash Chips Recipe
- Veggie-forward snacking. Bursting with cheesy, herby flavor, these parmesan-crusted chips made from baked yellow squash slices are a delicious way to enjoy your vegetables in snack form.
- Easy to make. With minimal ingredients and effort, a batch of these savory squash chips takes about 30 minutes to make. I bake them in the oven, which means less oil, and lining the pan makes clean-up super quick afterward.
- Versatile. Whether I’m hosting a party, looking for a side dish, or craving a snack, these yellow squash chips never disappoint. Kids and adults alike can’t get enough of the satisfying crunch!
Ingredients You Will Need
Squash chips are a fun alternative to potato chips, with all the flavor and crave-able crunch thanks to a handful of ingredients. Below is a quick look at what you’ll need. Scroll down to the recipe card for the printable recipe followed by a step-by-step overview of how to make these chips from scratch.
- Yellow Squash – Thinly sliced yellow squash makes these chips look pretty similar to potato chips! You can also make zucchini chips if you prefer.
- Olive Oil – Or another type of oil, like avocado oil.
- Panko Crumbs – These can be seasoned or unseasoned Panko crumbs. You can also use regular breadcrumbs.
- Grated Parmesan Cheese – Grated parmesan flavors the breadcrumbs (similar to my crispy parmesan chicken tenders). Grated Romano or Asiago cheese are great alternatives.
- Seasoning – I use dried oregano and garlic powder. You can use another herb or seasoning blend, like dried thyme or Italian seasoning, or get creative! Taco seasoning or spicy Jerk seasoning would also put a fun twist on these squash chips.
- Cooking Spray – To coat the chips before baking. Cooking spray gives these veggie chips a golden, crispy texture and keeps them from sticking to the baking sheet.
Recipe Tips
- Cut the squash into even slices. Do your best to slice your squash chips to an even thickness, this way they’ll bake evenly.
- Don’t overcrowd the pan. Make sure to leave enough space between each chip on the baking sheet so that they crisp up, and don’t steam. If you don’t have multiple baking sheets, you may need to bake these squash chips in batches.
- Keep an eye while they bake. Not all ovens bake the same, and the exact baking time depends on the size and thickness of the squash slices. Check the chips frequently while they bake, to avoid burning. Turn chips halfway for crispness on both sides. You can also bake a small batch first to help pinpoint your perfect baking time.
- Line the pan. Lining the baking sheet(s) with parchment paper or foil prevents the squash chips from sticking, and also makes clean-up a breeze.
- Be generous with seasonings. You can be pretty liberal with the salt, pepper, parmesan, and herbs. Squash is very mild and it’ll take on the flavor of whatever ingredients you season it with.
- Let the chips cool. I recommend letting these yellow squash chips rest on the baking sheet for 5 minutes after they bake. It makes them easier to handle and also lets them reach their full, crispy potential!
Serving Suggestions
The Macedonian in me always craves these crunchy parmesan squash chips dipped in plain yogurt, the same way I’ll dip my sesame bagels (gevrek) in yogurt in the morning! They’re also delicious dunked into bowls of sour cream, marinara sauce, ranch dressing, and homemade dips, like avocado hummus or smoked salmon dip. I even love serving these chips with a side of salsa or guac on taco night.
Storage
Squash contains a lot of moisture, and for this reason these squash chips won’t store as long or as well as traditional potato chips. Enjoy them shortly after making them for the best taste and texture.
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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
- Prep. Preheat the oven to 450˚F. Line 3 baking sheets with parchment paper and set aside.
- Season the squash. Gently mix the squash slices with olive oil, salt, and pepper in a bowl; mix until well combined.
- Make them crunchy. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder. Dip slices of squash in the Panko/cheese mixture and coat on both sides, pressing on the coating to stick.
- Coat with cooking spray. 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. 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.
- Cool and serve. 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.
How To Make Squash Chips
Here’s how to make crispy garlic and parmesan yellow squash chips in just a few easy steps:
- Slice the squash. First, gather your yellow squash or zucchini and slice it into 1/4-1/2″ rounds.
- Season the slices. Toss the squash slices in olive oil, salt, and pepper so that each slice is well-coated.
- Add crunch. Meanwhile, mix the Panko crumbs, Parmesan cheese, oregano, and garlic powder in a separate bowl. Dip the chips into the crumbs, pressing the coating onto both sides.
- Bake. Now, arrange the breaded squash chips on baking sheets and spray each slice lightly with cooking oil for extra crispness. Afterward, bake the squash at 450ºF for 18 minutes, flipping and spraying them again halfway through cooking.
- Serve. Remove from oven, cool for a few minutes, and enjoy!
Easy Squash Recipes
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!