Looking for a new way to way to eat your veggies? Try these Garlic Parmesan Yellow Squash Chips! Our Agency Assistant, Katie, made these the other weekend and loved them!
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
- Serve with Non-Fat Plain Yogurt
PREPARATION
-
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.