Listen. I know yellow squash doesn’t get a lot of love. It’s the vegetable that shows up at the end of July when your neighbor is leaving bags on your porch because their plants went rogue, and you’re just standing there like… what do I do with all of THIS.
So. Squash chips.
Cheesy, crispy, golden-edged chips with a tangy little sour cream dip on the side. Parmesan + smoked paprika on top, roasted until the edges get crunchy and the cheese does that THING where it turns into salty little crisps. Not soggy. Not floppy. CRUNCHY.
Highly recommend if you’re drowning in squash. Highly recommend if you’re not.
How to Get Crispy Squash Chips
- Preheat oven to 425°F. Slice squash into 1/8-inch rounds. PAT DRY with paper towels (moisture kills crispiness!).
- Toss squash with olive oil and garlic salt. Use your hands for even coating. (It’s faster and more effective!)
- Arrange slices in single layer on baking sheet. Mix finely grated parmesan with smoked paprika. Top each slice generously.
- Roast 10-15 minutes until golden and crispy. Check at 10 minutes. Let cool 2-3 minutes to set cheese.
- Whisk sour cream, lemon juice, cilantro, black pepper for dip. Serve immediately with chips!
Why Patting Dry Is Non-Negotiable
Yellow squash is basically water in disguise (around 95% moisture content!), so skipping the pat-down means signing up for sad, floppy chips. Surface moisture turns roasting into steaming…. and steam is the absolute arch nemesis of crispiness. Every drop you leave behind fights your oven’s heat.
Grab paper towels, lay slices in a single layer, and PRESS firmly on both sides. Don’t be timid (you’re not handling a newborn). Wet squash also repels oil and cheese, so your parmesan slides right off instead of forming that golden, crunchy crust. For bonus points, salt the slices lightly, wait 5 minutes, then pat dry AGAIN. The salt draws out extra moisture hiding inside the flesh itself, not just on the surface.
Can You Make These Ahead?
- Bake these RIGHT BEFORE serving. Squash chips lose their crispiness fast… once they cool and sit, they turn limp and chewy. Not the vibe you want.
- You CAN make the herb dip up to 2 days ahead and store it in the fridge. Just give it a quick stir before serving.
- Slicing the squash ahead? Sure! Slice and keep rounds in an airtight container in the fridge for a few hours. Pat them dry again before tossing with oil (extra moisture creeps back).
- DO NOT assemble the parmesan topping ahead and let it sit on the raw squash. The salt will draw out water and you’ll end up with soggy chips. Mix the cheese and paprika the moment you’re ready to bake.
- Reheating leftovers? Spread them on a baking sheet at 375°F for 3-4 minutes. They won’t fully crisp back up, but it’s better than eating them cold.
Dip Swaps If You Hate Cilantro
- FRESH DILL – brings a bright, slightly grassy bite that pairs ridiculously well with tangy sour cream. Use 1 tsp minced.
- CHIVES – mild oniony punch without overwhelming. About 2 tsp finely snipped does the trick.
- FLAT-LEAF PARSLEY – clean and peppery. Go with 1 tbsp chopped for solid herbal presence.
- FRESH BASIL – sweeter, almost peppery. Stick with 1 tbsp torn leaves.
- GREEN ONION – just the green parts, finely sliced (about 2 tbsp). Subtle sharpness that won’t fight the parmesan.
- TARRAGON – faint anise note, fancy without trying. Use 1 tsp minced (a little goes far).
Related Recipes
- Easy Oven Roasted Yellow Squash
- Perfect Breaded Asparagus
- Homemade Apricot Fruit Leather
- Mediterranean Keto Grilled Vegetables
- Simple Yellow Squash Casserole with Mayonnaise
- Low-Carb Baked Bacon Wrapped Asparagus
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 550-700
- Protein: 17-27 g
- Fat: 46-58 g
- Carbohydrates: 22-30 g
Ingredients
For the chips:
- 4 yellow squash (sliced into 1/8-inch rounds for even crisping)
- 3 tablespoons olive oil (I prefer Bertolli Extra Virgin for roasting)
- 1 tsp garlic salt
- 1 1/4 cups parmesan (finely grated ensures it sticks to the squash better)
- 1/2 tsp smoked paprika
For the dip:
- 1/2 cup sour cream (I use Daisy for the thickest consistency)
- 2 tsp lemon juice
- 2 tsp cilantro (freshly minced adds a bright herbal note)
- 1/4 tsp freshly cracked black pepper
Step 1: Slice and Preheat
- 4 yellow squash, sliced into 1/8-inch rounds
Preheat your oven to 425°F and position a rack in the upper third of the oven—this placement ensures the squash chips crisp up nicely on top from the direct heat.
While the oven heats, slice your yellow squash into 1/8-inch rounds using a mandoline or sharp knife; consistent thickness is key for even cooking and crisping.
Pat the squash slices dry with paper towels to remove excess moisture, which will help them achieve a crispier texture rather than steaming.
Step 2: Toss in Seasoned Oil
- 3 tablespoons olive oil
- 1 tsp garlic salt
- squash slices from Step 1
In a large bowl, toss the squash slices with the olive oil and garlic salt until every piece is evenly coated.
This step is crucial because the oil helps the squash brown and crisp while the garlic salt adds a foundational savory flavor.
I recommend using your hands to gently toss—it ensures better coverage than a spoon and takes just 30 seconds.
Step 3: Layer and Sprinkle Cheese
- 1 1/4 cups parmesan, finely grated
- 1/2 tsp smoked paprika
- oiled squash slices from Step 2
Arrange the oiled squash slices in a single layer on a baking sheet, slightly overlapping them if needed.
In a small bowl, combine the finely grated parmesan with the smoked paprika, mixing thoroughly so the paprika distributes evenly and adds subtle color and depth.
Generously top each squash slice with the cheese mixture—don’t be shy here, as the cheese will crisp up beautifully and create those addictive golden edges.
Step 4: Bake Until Golden
- dressed squash from Step 3
Bake for 10-15 minutes, until the squash is tender and the cheese is golden brown and crispy at the edges.
Check around the 10-minute mark—oven temperatures vary, and you want to catch them at peak crispiness before they begin to shrivel.
Remove from the oven and let cool for 2-3 minutes on the baking sheet so the cheese sets and hardens slightly.
Step 5: Whisk the Cool Sauce
- 1/2 cup sour cream
- 2 tsp lemon juice
- 2 tsp cilantro, freshly minced
- 1/4 tsp freshly cracked black pepper
While the squash roasts, whisk together the sour cream, lemon juice, freshly minced cilantro, and cracked black pepper in a small bowl until smooth and well combined.
The fresh cilantro adds a bright herbal note that complements the savory, crispy squash beautifully.
Taste and adjust seasoning if needed—you want the dip to be tangy and herbaceous.
Step 6: Assemble and Serve Warm
- roasted squash chips from Step 4
- herb dip from Step 5
Transfer the warm squash chips to a serving platter and arrange the herb dip in a small bowl alongside them.
Serve immediately while the chips are still warm and crispy for the best texture and flavor.
Best Yellow Squash Chips
Ingredients
Method
- Preheat your oven to 425°F and position a rack in the upper third of the oven—this placement ensures the squash chips crisp up nicely on top from the direct heat. While the oven heats, slice your yellow squash into 1/8-inch rounds using a mandoline or sharp knife; consistent thickness is key for even cooking and crisping. Pat the squash slices dry with paper towels to remove excess moisture, which will help them achieve a crispier texture rather than steaming.
- In a large bowl, toss the squash slices with the olive oil and garlic salt until every piece is evenly coated. This step is crucial because the oil helps the squash brown and crisp while the garlic salt adds a foundational savory flavor. I recommend using your hands to gently toss—it ensures better coverage than a spoon and takes just 30 seconds.
- Arrange the oiled squash slices in a single layer on a baking sheet, slightly overlapping them if needed. In a small bowl, combine the finely grated parmesan with the smoked paprika, mixing thoroughly so the paprika distributes evenly and adds subtle color and depth. Generously top each squash slice with the cheese mixture—don't be shy here, as the cheese will crisp up beautifully and create those addictive golden edges.
- Bake for 10-15 minutes, until the squash is tender and the cheese is golden brown and crispy at the edges. Check around the 10-minute mark—oven temperatures vary, and you want to catch them at peak crispiness before they begin to shrivel. Remove from the oven and let cool for 2-3 minutes on the baking sheet so the cheese sets and hardens slightly.
- While the squash roasts, whisk together the sour cream, lemon juice, freshly minced cilantro, and cracked black pepper in a small bowl until smooth and well combined. The fresh cilantro adds a bright herbal note that complements the savory, crispy squash beautifully. Taste and adjust seasoning if needed—you want the dip to be tangy and herbaceous.
- Transfer the warm squash chips to a serving platter and arrange the herb dip in a small bowl alongside them. Serve immediately while the chips are still warm and crispy for the best texture and flavor.