Garlic Parmesan Yellow Squash Chips
An incredibly flavorful, crispy, and absolutely delicious snack!
Servings : 6 Servings
Ingredients
- 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
Instructions
- 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.
Video
Notes
RECIPE SOURCE: DIETHOOD
Nutrition
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.