How to Make Crispy Oven Roasted Summer Squash Chips

There’s something about roasted summer squash that just screams comfort food to me. Maybe it’s because it’s one of those vegetables that you can find in abundance during the warmer months, or perhaps it’s the versatility that allows it to adapt to so many different dishes. If you’re looking for a recipe that satisfies that craving for a crunchy snack without the guilt, then you’re going to love these oven roasted summer squash chips. Not only are they low in fat and high in fiber, but they also bring out the natural sweetness of yellow squash, a vegetable that often goes underappreciated.

Ingredients

Before we get started, let’s make sure you’ve got everything you need. For this recipe, you’ll want to grab three to four medium-sized yellow squashes. Don’t worry about peeling them; just give them a good rinse under cool running water and pat them dry with a towel. You’ll be slicing these into ½-inch rounds, which is the perfect thickness to ensure they stay tender inside while getting nice and crispy on the outside.

Now, for the breading, you’ll need a combination of panko crumbs and grated parmesan cheese. The panko crumbs give the chips their signature crunch, while the parmesan adds a savory, slightly nutty flavor that pairs perfectly with the squash. You’ll also need some garlic powder, smoky paprika, and freshly cracked black pepper to season the breading. These spices not only enhance the flavor but also give the chips a beautiful golden color when they’re done baking.

To get the breading to stick to the squash slices, we’ll be using a simple mixture of water and oil. This helps the panko crumbs adhere better and ensures that the chips get evenly crispy all over. Finally, don’t forget the cooking spray—this will help the chips brown nicely without adding extra fat.

Here’s the full list of ingredients:

• 3-4 medium yellow squash, unpeeled and sliced into ½-inch rounds
• ½ cup plain panko crumbs (or regular bread crumbs)
• ⅓ cup parmesan cheese, grated
• ½ teaspoon garlic powder
• ½ teaspoon smoky paprika
• ¼ teaspoon freshly cracked black pepper
• 1 tablespoon water
• 1 tablespoon oil
• Spray cooking oil

How To Make Oven Roasted Summer Squash Chips

First things first, you’ll want to preheat your oven to 475°F. This high temperature is key to getting that perfect crispy texture without having to fry the squash in oil.

Prepare the Breading

In a small mixing bowl, combine the panko crumbs, grated parmesan cheese, garlic powder, smoky paprika, and black pepper. Use a whisk to blend the ingredients together evenly. This step is crucial because you want to make sure that each chip has the right balance of flavors. Once everything is well mixed, pour the breading mixture into a flat dish. This will make it easier to press the squash slices into the mixture later on.

Coating the Squash

Now, it’s time to get the squash slices ready for their crispy coating. In a large bowl, combine the tablespoon of water and tablespoon of oil along with a little bit of all the seasonings you added to your panko-crumb mixture. Now add the squash slices and gently toss them until each slice is evenly coated with the flavorful oil and water mixture.

Next, take each squash slice and press both sides into the panko-parmesan mixture. Be gentle but firm—you want to make sure the breading adheres well without breaking the squash. As you coat each slice, place it on a large baking sheet lined with parchment paper. Make sure the slices are arranged in a single layer, with a little space between each one. This helps them cook evenly and get that golden-brown color we’re aiming for.

Time To Bake

With all your squash slices coated and arranged on the baking sheet, it’s time for the final step before baking. Take your spray cooking oil and lightly coat the tops of the squash chips. This will help them brown evenly and get that crispy texture we’re after without the need for deep frying.

Place the baking sheet on the middle rack of your preheated oven and bake for 10 to 12 minutes or until the chips are golden in color. Keep an eye on them, as ovens can vary and you don’t want them to burn. The smell of garlic, parmesan, and paprika as they bake will be your signal that they’re almost ready.

When the chips are done, remove them from the oven and let them cool on the baking sheet for a few minutes before serving.

Time to Serve

These oven roasted summer squash chips are best enjoyed warm, straight from the oven. They make an excellent snack on their own or a crunchy side dish to accompany your favorite meals. The combination of the crispy panko coating and the tender squash inside is simply irresistible.

If you’re serving them at a gathering, don’t be surprised if they disappear quickly. They’re a crowd-pleaser, and the fact that they’re baked rather than fried means you can feel good about indulging. You can even serve them with a light dipping sauce if you like, though they’re flavorful enough to stand on their own.