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yellow squash chips

Best Yellow Squash Chips

Delicious Best Yellow Squash Chips recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.