PARMESAN SQUASH CHIPS
Share
PARMESAN SQUASH CHIPS
Amy Hunter
Rated 5.0 stars by 1 users
Servings
4
Prep Time
45 minutes
Calories
176
Summer produce means lots of salads, grilled veggie kabobs, and even pasta salads loaded with the fresh bounty of the season. But that doesn’t leave much in the way of snacking unless you like to snack on raw veggies, which can be boring.
An easy way to use up an abundance of summer squash is to turn them into chips. They’re easy to make, super tasty, and low in calories, so you can eat as many as you want without feeling the guilt (or bloat!) of eating a bunch of chips and pretzels.
I used a combination of zucchini and yellow squash here, but you can use either one or the other if that’s all you have. I seasoned them with a combination of Parmesan, almond flour, and Ava Jane’s Kitchen Hot Roasted Garlic, and then baked them in a high oven until they are golden and crisp. Easy, healthy, and delish!
Ingredients
- 1 medium zucchini
- 1 medium yellow squash
-
3 tablespoons Ava Jane’s Kitchen Avocado Oil
- 1/4 cup grated Parmesan
- 1/4 cup almond flour
-
1/2 teaspoon Ava Jane’s Kitchen Hot Roasted Garlic
-
Colima Sea Salt
Directions
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Slice the zucchini and squash into 1/4 inch rounds. Add to a bowl and add a generous pinch of salt. Toss to coat and let sit for 5 minutes. Pat dry with a paper towel.
- Add avocado oil and mix well.
- Combine the Parmesan and almond flour in a separate bowl with the Hot Roasted Garlic and salt and pepper to taste.
- Dip the squash into the almond mixture and lay in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, until crispy and browned.
- Let cool before serving, as they will crisp up nicely when cooled.
Recipe Note
Use this again: These are best made when ready to serve as they may get soft when stored.
For one or two servings: Recipe can be easily halved or doubled; if doubling, make sure to use a large enough pan to not overcrowd the chips.
Store leftovers: You can store leftovers in an airtight container, but they may become soggy.
Nutrition
Nutrition
- per serving
- Calories
- 176
- Carbs
- 6 grams
- Protein
- 5 grams
- Fat
- 16 grams
- Saturated Fat
- 2 grams
- Polyunsaturated Fat
- 2 grams
- Monounsaturated Fat
- 8 grams
- Cholesterol
- 5 milligrams
- Sodium
- 118 milligrams
- Potassium
- 273 milligrams
- Fiber
- 2 grams
- Sugar
- 3 grams
- 324
- milligrams
- 17
- milligrams
- Calcium
- 86 milligrams
- Iron
- 1 milligrams