Check out this tasty recipe for Parmesan Squash Chips from Wild Thyme with chef, Allison Davis!

Parmesan Squash Chips

– 4 yellow squash
– 1/4 cup olive oil
– Kosher salt
– Ground pepper
– Red pepper flake
– 1 cup panko
– 1 cup shredded parmesan
– 2 tbsp chopped parsley
– 1/2 tsp garlic powder

For Dipping Sauce:
– 1 cup sour cream
– 1 tbsp lemon juice
– 1 tbsp chopped parsley
– Kosher salt
– Black pepper

– Preheat oven to 400 degrees
– Line a baking sheet with parchment paper
– In a large bowl, toss together squash and olive oil
– Season generously with salt, pepper and red pepper flakes
– In a shallow bowl, mix together panko, parmesan and parsley
– One at a time, dip squash into panko mixture, pressing to coat
– Place on prepared baking sheet
– Bake until golden and crispy, 30 mins, flipping halfway through, meanwhile make dipping sauce
– In a small bowl, stir together sour cream, lemon juice and parsley
– Season with salt and pepper
– Serve chips with dipping sauce