Crispy Garlic Parmesan Squash Chips Recipe
These Crispy Garlic Parmesan Squash Chips are a delicious and healthier alternative to traditional chips. Made with thinly sliced yellow squash coated in a savory blend of panko breadcrumbs, Parmesan cheese, and aromatic spices, then baked until golden and crispy. Perfect as a snack or appetizer, they deliver a satisfying crunch with vibrant garlic and herb flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Squash and Coating
- 4–6 yellow squash, small or medium, sliced into 1/4” thick coins
- 3 tbsp olive oil
- Salt & pepper, to taste
- 1 cup panko style bread crumbs
- 1 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/4 tsp onion powder
Finishing
- Non stick cooking spray
Instructions
- Prepare Baking Sheets: Line several baking sheets with parchment paper to prevent sticking and make cleanup easy.
- Coat Squash Slices: Place the sliced yellow squash in a large bowl, drizzle with olive oil, and toss to coat evenly. Season with salt and pepper to taste.
- Mix Coating: In another large bowl, combine the panko bread crumbs, grated Parmesan cheese, dried oregano, garlic powder, and onion powder. Toss to mix well.
- Apply Coating: Dip each squash slice individually into the cheese and breadcrumb mixture. Use your fingers to gently press the coating onto both sides, ensuring it adheres well.
- Arrange on Sheets: Place the coated squash slices onto the prepared baking sheets in a single layer. Fill each baking sheet before moving on to the next.
- First Bake: Lightly spray the tops of the coated squash slices with non-stick cooking spray. Bake in a preheated oven at 450°F (232°C) for 10 minutes.
- Flip Slices: Carefully remove the baking sheets from the oven and flip each slice over with a fork or tongs. Lightly spray the tops again with non-stick cooking spray.
- Second Bake: Return the baking sheets to the oven and bake for an additional 8-10 minutes until the chips are golden brown and crispy.
- Cool and Serve: Remove the chips from the oven and let them rest for 1-2 minutes for optimal crispiness before transferring to a serving plate. Repeat baking batches as necessary until all chips are cooked.
Notes
- For extra crispiness, use smaller or thinner squash slices.
- Try swapping the Parmesan cheese for a vegan alternative to make it dairy-free.
- Serve with a dipping sauce like ranch, marinara, or garlic aioli for added flavor.
- Store leftover chips in an airtight container and re-crisp in the oven before serving.
- Non-stick cooking spray helps achieve a better crunchy texture, but can be omitted if preferred.
Keywords: squash chips, garlic parmesan chips, baked squash, healthy chips, crispy vegetable chips, parmesan squash, snack recipe