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!