Garlic Parmesan Yellow Squash Chips
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WW Freestyle: 6
An incredibly flavorful, crispy, and absolutely delicious snack!
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.
Notes
RECIPE SOURCE: DIETHOOD
Nutrition Facts
Garlic Parmesan Yellow Squash Chips
Amount Per Serving (1 cup)
Calories 196
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Cholesterol 14mg5%
Sodium 331mg14%
Potassium 388mg11%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 3g3%
Protein 9g18%
Vitamin A 405IU8%
Vitamin C 22.2mg27%
Calcium 228mg23%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: appetizers, baked vegetables, side dish recipes, squash