Description

Crispy, savory Parmesan-topped squash chips make a nutritious, guilt-free alternative to traditional potato chips. Perfect as a snack, side dish, or topping, these golden rounds are easy to prepare and endlessly customizable.

Ingredients

Scale

1–2 medium yellow squash or zucchini

½ cup freshly grated Parmesan cheese

1 tablespoon olive oil

½ teaspoon sea salt

¼ teaspoon black pepper

optional: garlic powder

optional: smoked paprika

optional: Italian seasoning

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Slice squash into ⅛-inch rounds using a sharp knife or mandoline.

3. Pat slices dry with paper towels to remove excess moisture.

4. Toss slices with olive oil, sea salt, and black pepper in a bowl.

5. Arrange slices in a single layer on the prepared baking sheet.

6. Sprinkle grated Parmesan evenly over each slice.

7. Bake for 18–22 minutes, flipping halfway, until edges are golden and crispy.

8. Remove from oven and let cool for 5 minutes to firm up before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Calories: 90
Sodium: 250
Fat: 6
Carbohydrates: 5
Protein: 5