Jessica’s Post: Summer Squash Chips

I have always loved to snack throughout the day to hold me over between meals and my guilty pleasure has always been something crunchy and salty, aka potato chips. To try and curb my love to munch on potato chips so much I have tried a new, much healthier recipe to enjoy. My new favorite snack is parmesan summer squash chips and I can say they do just the trick! Making these is very simple. All you need is some summer squash, shredded parmesan, panko bread crumbs, olive oil, and salt and pepper and garlic. I have been using fresh summer squash from my garden at home and it’s an added bonus to the recipe. Below I have written out the recipe for you to try at home to enjoy yourself!

Parmesan Summer Squash Chips:

  • 4 yellow summer squash
  • ¼ cup olive oil
  • 1 cup shredded parmesan
  • 1 cup panko bread crumbs
  • ½ tsp. garlic powder
  • Salt and pepper to preference


Preheat the oven to 400 degrees. Start by slicing 4 decent sized summer squash into rounds. In a large bowl toss together the summer squash and olive oil. Then season generously with the salt and pepper and garlic. In a smaller bowl, mix together and parmesan and panko. One at a time dip each piece of squash into the panko mixture and push it into place for it to stick and then place it on a baking sheet lined with parchment paper. Bake the squash chips until they are golden brown, about 20 minutes and then enjoy!

These squash chips are so great and the perfect snack for anyone who has trouble straying from potato chips like me. I can guarantee they are just as satisfying. Summer squash right now can be found throughout the Seacoast farmers markets quite easily. You can even experiment in this recipe with different types of squash you find, they all are delicious! I hope you try and enjoy this recipe as much as I did.

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