🧀 Parmesan-Roasted Squash Chips
Crispy, savory veggie rounds that satisfy like chips — but way healthier.
📝 Description:
These roasted squash chips are thinly sliced, lightly seasoned, and topped with Parmesan cheese for a crispy, golden finish. Ready in under 20 minutes, they’re a low-carb, gluten-free alternative to potato chips and a great way to enjoy fresh zucchini or yellow squash.
🍽️ Ingredients:
- Thinly sliced squash (zucchini, yellow squash, or both)
- Salt, to taste
- Black pepper, to taste
- Grated Parmesan cheese, to sprinkle generously on top
👩🍳 Instructions:
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Arrange thin squash slices in a single layer (don’t overlap).
- Sprinkle with salt, pepper, and Parmesan cheese.
- Roast for 12–15 minutes, or until edges are golden and crisp. Watch closely near the end to prevent burning.
- Remove and let cool slightly — they’ll crisp up more as they sit. Serve warm.
📝 Notes:
- Use a mandoline slicer for even, thin slices (about ⅛ inch thick).
- You can also try shaved Pecorino Romano or nutritional yeast for variations.
- Optional: pat slices dry with a paper towel before seasoning for extra crispiness.
💡 Tips:
- Add garlic powder, paprika, or Italian herbs for extra flavor.
- Great served with a yogurt-based dip or marinara sauce.
- Want them extra crispy? Bake on a wire rack placed over the tray to allow airflow.
🍽️ Servings:
- Makes 2–3 servings as a side or snack (about 1 medium squash per person)
🔢 Nutritional Info (Per serving — approx. 1 cup roasted squash):
- Calories: 80
- Protein: 4g
- Fat: 5g
- Carbs: 5g
- Fiber: 1g
- Net Carbs: 4g
✅ Benefits:
- Low-carb and keto-friendly
- Gluten-free & vegetarian
- High in vitamins A & C from squash
- A tasty way to get kids to eat vegetables
- Super quick, only 15 minutes from start to finish!
❓ Q&A:
Q: Can I make these in the air fryer?
A: Yes! Cook at 375°F for 8–10 minutes, flipping halfway. They get even crispier.
Q: Do they stay crispy after storing?
A: Best eaten fresh. You can re-crisp them in the oven for 2–3 minutes at 400°F.
Q: Can I use other veggies?
A: Absolutely! Try eggplant, sweet potato, or carrot (adjust cook time accordingly).
Q: Is fresh or pre-grated Parmesan better?
A: Fresh grated melts and browns better, but pre-grated works in a pinch.