Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
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4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds
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3 tablespoons olive oil
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salt and fresh ground pepper, to taste
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1 cup panko crumbs
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1 cup grated Parmesan cheese
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1 teaspoon dried oregano
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1 teaspoon garlic powder
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cooking spray (I use Organic Olive Oil by Pam)
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Serve with Non-Fat Plain Yogurt
Instructions
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- 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.
