Garlic Parmesan Yellow Squash Chips
Try this Garlic Parmesan Yellow Squash Chips recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 cup grated parmesan cheese
- 3 tablespoons olive oil
- 1 cup panko crumbs
- salt and fresh ground pepper to taste
- 4 yellow squash (small to medium) sliced into 1/4-inch to 1/2-inch rounds
- cooking spray (i use organic olive oil by pam)
- serve with non-fat plain yogurt
- Carbohydrate 13.7414300002593 g
- Cholesterol 7.33333334267741 mg
- Fat 5.04629667040089 g
- Fiber 0.927533330167442 g
- Protein 5.70473333738778 g
- Saturated Fat 1.89636333526323 g
- Serving Size 1 1 Serving (29g)
- Sodium 285.195416828994 mg
- Sugar 12.8138966700918 g
- Trans Fat 0.378857500202078 g
- Calories 124 calories
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; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.Remove from oven and serve with a dollop of Non-Fat Plain Yogurt.
