Name: Crispy Garlic Parmesan Squash Chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium yellow squash, thinly sliced into 1/8-inch rounds; 1 tablespoon olive oil; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup freshly grated Parmesan cheese; Optional: fresh chopped parsley for garnish

Thinly sliced squash baked to golden perfection with savory garlic and Parmesan, these crispy chips are one of my favorite lighter snacks or easy side dishes. I love how they deliver bold flavor and a satisfying crunch without deep frying.

Why You’ll Love This Recipe

I love how simple and approachable this recipe is. I only need a handful of pantry spices, fresh squash, and Parmesan to create something incredibly flavorful.

And i appreciate that these chips are baked instead of fried, which makes them feel lighter while still giving me that crispy texture I crave.

Also I enjoy how versatile they are. I serve them as a snack, a side dish, or even as a crunchy topping for salads and soups.

I like that they’re naturally gluten-free, vegetarian, and lower in carbs, which makes them perfect when I want something wholesome but satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium yellow squash, thinly sliced into rounds

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup freshly grated Parmesan cheese

Optional: fresh chopped parsley for garnish

Directions

I start by preheating my oven to 400°F (200°C) and lining a large baking sheet with parchment paper to prevent sticking and help with easy cleanup.

Then I wash and thoroughly dry the squash, then slice it into very thin, even rounds, about 1/8-inch thick. I find that thinner slices give me the crispiest results.

Next I place the squash slices in a large bowl and drizzle them with olive oil. I gently toss everything together to coat each slice evenly.

In a small bowl, I mix the garlic powder, onion powder, Italian seasoning, salt, and black pepper. I sprinkle this seasoning mixture over the squash and toss again to distribute the flavors.

Then I arrange the slices in a single layer on the prepared baking sheet, making sure they do not overlap. I find this step essential for even crisping.

I sprinkle freshly grated Parmesan evenly over each slice.

Next I bake for 15–20 minutes, flipping the slices halfway through, until they are golden brown and crisp around the edges. I keep a close eye on them during the last few minutes to prevent burning.

Once baked, I remove the tray from the oven and let the chips cool on the baking sheet for 5–10 minutes. I notice they continue to crisp up as they cool.

If I want a fresh finishing touch, I garnish with chopped parsley and serve immediately.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: Approximately 120 kcal per serving

Variations

I sometimes swap yellow squash for zucchini when I want a slightly different flavor but the same crispy texture.

I like to add a pinch of smoked paprika or chili flakes when I’m craving a bit of heat.

For extra cheesiness, I mix a little shredded mozzarella with the Parmesan.

When I want a dairy-free version, I skip the cheese and add a bit more seasoning for bold flavor.

Storage/Reheating

I store any leftover squash chips in an airtight container at room temperature for up to 2 days. I make sure they are completely cooled before storing to avoid sogginess.

If they lose some crispness, I reheat them in a 375°F oven for about 5 minutes to help restore their crunch. I avoid using the microwave because it tends to make them soft.

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FAQs

How do I make sure the squash chips turn out crispy?

I slice the squash very thinly and evenly, and I make sure the slices don’t overlap on the baking sheet. I also let them cool on the tray so they crisp up fully.

Can I use zucchini instead of yellow squash?

Yes, I often use zucchini as an alternative. I prepare it the same way and get similar crispy results.

Why did my chips turn soggy?

I find that excess moisture is usually the cause. I always dry the squash thoroughly before seasoning, and I avoid overcrowding the pan.

Can I make these in an air fryer?

Yes, I can cook them in an air fryer at around 375°F for 8–12 minutes, flipping halfway through. I work in batches to keep them in a single layer.

Can I prepare these ahead of time?

I prefer serving them fresh for maximum crispiness, but I can slice and season the squash ahead of time and bake just before serving.

Conclusion

These Crispy Garlic Parmesan Squash Chips are one of my favorite ways to turn simple squash into something irresistibly crunchy and flavorful. I love how easy they are to prepare and how satisfying they feel without being heavy. Whether I serve them as a snack or a side, I always enjoy every golden, cheesy bite.

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