Garlic Parmesan Yellow Squash Chips

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Oregano, dried
  • 4 Yellow squash, small to medium

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1 Cooking spray
  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Panko crumbs

• Dairy

  • 1 cup Parmesan cheese, grated

• Other

  • Serve with Non-Fat Plain Yogurt

Found on diethood.com

Description

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 (I use Organic Olive Oil by Pam)
• Serve with Non-Fat Plain Yogurt

Directions

• 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.

Nutrition