Parmesan Squash Chips Recipe

Why You’ll Love This Recipe

This recipe is a great way to enjoy a healthier snack without sacrificing flavor. The combination of crispy yellow squash, seasoned with parmesan and fresh herbs, offers a satisfying crunch that pairs perfectly with the tangy sour cream dipping sauce. It’s a guilt-free treat that’s sure to please both adults and kids alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chips:

• 4 yellow squash, cut into rounds
• 1/4 cup olive oil
• Kosher salt
• Freshly ground black pepper
• Pinch of red pepper flakes
• 1 cup panko breadcrumbs
• 1 cup shredded parmesan
• 2 tbsp freshly chopped parsley
• 1/2 tsp garlic powder

For the dipping sauce:

• 1 cup sour cream
• 1 tbsp lemon juice
• 1 tbsp freshly chopped parsley
• Kosher salt
• Freshly ground black pepper

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, toss together the squash and olive oil. Season generously with salt, pepper, and red pepper flakes.
2. In a shallow bowl, mix together panko, parmesan, parsley, and garlic powder. One at a time, dip the squash slices into the panko mixture, pressing to coat, then place on the prepared baking sheet.
3. Bake for 30 minutes, flipping the chips halfway through, until golden and crispy.
4. While the chips are baking, prepare the dipping sauce. In a small bowl, stir together sour cream, lemon juice, and parsley. Season with salt and pepper to taste.
5. Serve the chips with the dipping sauce on the side.

Servings and Timing

• Servings: 6–8
• Prep Time: 10 minutes
• Total Time: 40 minutes

Variations

• Zucchini Chips: Swap the yellow squash with zucchini for a different flavor.
• Gluten-Free: Use gluten-free panko breadcrumbs to make this recipe suitable for gluten-free diets.
• Spicy: Add extra red pepper flakes or a sprinkle of cayenne pepper for a spicy kick.
• Herb Variations: Experiment with different herbs, such as basil or thyme, for a new flavor profile.

Storage/Reheating

• Storage: Store leftover chips in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat in the oven at 350°F for 5–10 minutes to regain their crispness.

FAQs

Can I make these chips ahead of time?

Yes, you can prepare the chips and refrigerate them before baking. Just bake them when you’re ready to serve.

Can I use different squash varieties for this recipe?

Yes, other types of squash like zucchini or butternut squash can also work well in this recipe.

How do I know when the chips are done baking?

The chips are done when they are golden brown and crispy to the touch. Flip them halfway through for even crispness.

Can I make these chips in an air fryer?

Yes, you can air fry the chips at 375°F for 15-20 minutes, flipping halfway through.

Can I use pre-grated parmesan for this recipe?

Freshly grated parmesan yields the best texture, but you can use pre-grated if necessary.

Can I freeze the chips?

It’s best to freeze the uncooked, coated squash slices. When ready to bake, cook from frozen, adding a few extra minutes to the bake time.

How can I make the dipping sauce ahead of time?

You can make the dipping sauce up to 2 days in advance and store it in the refrigerator.

Are these chips keto-friendly?

Yes, the recipe is keto-friendly, especially when using almond flour instead of panko breadcrumbs.

Can I use a different dipping sauce?

Yes, you can use ranch, garlic aioli, or a spicy yogurt dip as alternatives.

How crispy should the chips be?

The chips should be golden brown and crisp to the touch. The longer they bake, the crunchier they become.

Conclusion

Parmesan squash chips are a delicious, healthier alternative to traditional snacks. Easy to make, full of flavor, and perfectly crispy, they’re a great option for anyone looking for a light, savory bite. The addition of the tangy dipping sauce makes them even more irresistible. Try this recipe today and enjoy a tasty, guilt-free snack!

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