Best Yellow Squash Chips

I used to think the only way to enjoy squash was steamed or grilled until my kids turned up their noses at it one too many times. Then I tried slicing it thin, tossing it with some parmesan, and roasting it until crispy. Suddenly, squash became something they’d actually fight over.

The secret is getting those slices thin enough—about 1/8 of an inch—so they crisp up instead of getting soggy. And unlike kale chips or other trendy veggie snacks that can turn out bitter and sad, yellow squash has a naturally mild, slightly sweet flavor that takes well to garlic and cheese. These chips are easy enough for a weeknight but feel special enough that you won’t be embarrassed to serve them when company comes over.

What Kind of Yellow Squash Should I Use?

For this recipe, you’ll want to pick yellow squash that are small to medium in size, as they tend to be less watery and have fewer seeds than the larger ones. Look for squash that feel firm when you give them a gentle squeeze and have bright, unblemished skin – soft spots or wrinkles are signs they’re past their prime. If you can only find larger squash at the store, no worries, just scoop out the seedy center before slicing them into rounds. The fresher your squash, the crispier your chips will turn out, so try to use them within a few days of buying them.

Options for Substitutions

This recipe is pretty forgiving, so here are some easy swaps you can make:

• Yellow squash: Zucchini works just as well and tastes nearly identical when baked. You can also mix both for variety, or try using eggplant rounds if you’re feeling adventurous.
• Olive oil: Any neutral oil like avocado oil or vegetable oil will work fine. You could even use melted butter for a richer flavor.
• Parmesan cheese: Pecorino Romano gives you that same salty, sharp flavor. For a milder option, try shredded mozzarella or a Mexican cheese blend.
• Sour cream: Greek yogurt makes a great substitute and adds extra protein. Plain yogurt works too, though it’s a bit thinner.
• Fresh cilantro: Not a cilantro fan? Fresh parsley or basil work nicely in the dipping sauce. You could also use dried herbs – just use about 1/3 teaspoon since dried herbs are more concentrated.
• Lemon juice: Lime juice gives a similar tangy kick, or you can use a splash of white wine vinegar if that’s what you have on hand.

Watch Out for These Mistakes While Baking

The biggest mistake when making squash chips is cutting them too thick, which leaves you with soggy, steamed vegetables instead of crispy chips – aim for a consistent 1/8 inch thickness using a mandoline or sharp knife for the best results.

Overcrowding the baking sheet is another common error that traps moisture and prevents proper crisping, so arrange your squash rounds in a single layer with a bit of space between each piece, using two baking sheets if needed.

Don’t add the parmesan cheese at the beginning of baking, as it can burn before the squash gets crispy – instead, sprinkle it on during the last 3-5 minutes of cooking time.

Finally, resist the urge to flip the chips halfway through, which can cause them to break apart and lose their crispiness, and make sure to serve them immediately since they soften quickly once they cool down.

What to Serve With Yellow Squash Chips?

These squash chips make a great appetizer or snack, and they pair really well with different dipping sauces beyond the lemon-cilantro sour cream that comes with the recipe. Try serving them alongside ranch dressing, a spicy aioli, or even a simple marinara sauce for dipping. They’re perfect for game day spreads or as a side dish with burgers, grilled chicken, or fish tacos. You could also serve them as part of a bigger veggie platter with other roasted vegetables like zucchini fries or sweet potato wedges.

Storage Instructions

Store: These chips are best enjoyed right away while they’re still crispy, but if you have leftovers, keep them in an airtight container in the fridge for up to 2 days. Just know they’ll lose some of their crunch as they sit. Store the lemon cilantro dip separately in a sealed container for up to 3 days.

Crisp Up: If your squash chips get a bit soft in the fridge, you can bring back some of that crispiness by reheating them in the oven at 375°F for about 5-7 minutes. Spreading them out on a baking sheet in a single layer works best, and they’ll firm up nicely as they warm through.

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: Prepare Mise en Place and Preheat Oven

• 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: Coat Squash with Oil and Seasonings

• 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: Arrange and Top with 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: Roast Until Golden and Crispy

• 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: Make the Herb Dip

• 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: Serve and Enjoy

• 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

Delicious Best Yellow Squash Chips recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3.5 servings

Calories: 625

Ingredients Method

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

Method

 

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.