Garlic Parmesan Yellow Squash Chips

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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!

Yellow Squash Chips are arranged on a light brown backdrop.


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.

Yellow Squash Chips served in a white bowl.

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

  1. Slice. Start by slicing your squash into 1/4-inch to 1/2-inch rounds.
  2. 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.
  3. 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.
  4. Serve. Remove from oven and serve.
Yellow squash Chips arranged on wax paper.

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.

    Squash Chips on a light brown backdrop.


    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.


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    4.46 from 35 votes

    Garlic Parmesan Yellow Squash Chips

    These yellow squash chips are an incredibly flavorful, crispy, and absolutely delicious snack!
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6


    • 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
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    • 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.


    • 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.


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

    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.

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    Recipe Rating:


    1. Gary says:

      I dipped mine in an egg wash to get the breading mix to stick better. It was amazing.

      1. Bonnie says:

        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.

      2. Virginia Burlison says:

        Great idea and Keto compliant for me too!!!

        1. Cindy Allen says:

          Maybe use almond flower instead of the panko bread crumbs. Panko isn’t Keto friendly.

          1. Paige says:

            Porkrinds!!! They are 0 carbs & add a good crisp !!

          2. Pamela says:

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

      3. Tammie says:

        Has anyone tried this recipe in an air fryer rather than the oven?

        1. Darlene Sanders says:

          That’s what I’m looking for!

        2. Jud says:

          I imagine they would move about a bit since they are so light.

        3. Lavonne says:

          I’m trying them that way today!

    2. Barbara Greninger says:

      Very Good but kinds’ soft to eat … I thing squash should by ore crisp after cooking

      1. Beverly says:

        What are you trying to say?

    3. Surfdancer says:

      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. Brenda Jean Henson says:

        Could use coconut oil.

      2. Anita Davis says:

        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!!

      3. Eva says:

        Great way to destroy a great recipe!

      4. Alex says:

        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?

    4. Dani says:

      These were great! Followed your recipe to a T. Thanks!!

    5. Mark says:

      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?

      1. Vicki M. says:

        Keeps them from sticking to the pan and makes for easy cleanup. It might also help them crisp up.

    6. Melinda says:

      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!!!

      1. Melinda says:

        Or Not-so-sinful* rather LOL!

      2. Jack Green says:

        I have made them n they smell so good cooking n hmm sinfully tasteful

    7. Elizabeth Fitch says:

      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 says:

        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 says:

          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.

          1. Karen says:

            Awesome idea!! Will try that the next time I make them!!

          2. Ann says:

            So smart

        2. Patricia Whittington says:

          Try cutting them thinner and placing them on a baking rack…no flipping. Yum

    8. Rebecca | Let's Eat Cake says:

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

    9. Megan says:

      How do they store, say if you were making to put in lunch for the week.

      1. Jamie says:

        I was wondering the same thing? Did anyone ever respond to this question?

        1. Katerina Petrovska says:


          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. 🙂

    10. Connie says:

      Delicious! I may never try again!

      1. Connie says:

        Fry not try!

        1. Geniah says:

          New family favorite!!!
          Thank you!!