Garlic Parmesan Yellow Squash Chips

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

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


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!


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

Garlic Parmesan Yellow Squash Chips

Katerina | Diethood
An incredibly flavorful, crispy, and absolutely delicious snack!
4.60 from 22 votes
Servings : 6 Servings
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • 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


  • Preheat oven to 450.
  • Line 3 baking sheets with parchment paper and set aside.
  • In a large mixing bowl, combine squash, olive oil, salt and pepper; 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.
  • Place the squash in a single layer on the previously prepared 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 serve with a dollop of Non-Fat Plain Yogurt.





Serving: 1 cup | Calories: 196 kcal | Carbohydrates: 12 g | Protein: 9 g | Fat: 12 g | Saturated Fat: 4 g | Cholesterol: 14 mg | Sodium: 331 mg | Potassium: 388 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 405 IU | Vitamin C: 22.2 mg | Calcium: 228 mg | Iron: 1.3 mg | Net Carbs: 10 g

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.

Course: Appetizers
Cuisine: Italian
Keyword: appetizers, baked vegetables, side dish recipes, squash
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79 comments on “Garlic Parmesan Yellow Squash Chips”

    1. 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. 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. 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, 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. Tried a half-recipe of this due to concerns about space – I only have 2 racks in my oven. Two medium squash filled about a pan and a half (and I ate at least a panful all by myself!) Unfortunately they didn’t get very crispy, but I put the slices on a rack instead of directly on the sheet. I thought that would make them crispier, but who knows. Anyone have any luck getting these extra crispy without burning them?

  2. 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. 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. Avatar photo
    Elizabeth Fitch

    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. 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. 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. Avatar photo
    Rebecca | Let's Eat Cake

    When I was growing up, my mom would make the fried zucchini version of these. I definitely have to try this healthier approach!

      1. Katerina - Diethood
        Katerina Petrovska


        I store them in airtight containers and keep them in the fridge for 3 days. They do get a bit mushy with time, but I don’t mind – they’re still delicious. 🙂

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