Last Updated December 16th, 2020 at 12:49 pm by Lisa
Easy low-calorie Healthy Parmesan Baked Squash Chips scooped in a garden fresh Lemon-Dill Yogurt Dip is a clean wholesome appetizer and dip, or snack anytime!
The crisp crunchy coating is what you want in a chip, and the dip is good for you!
Healthy Parmesan Baked Squash Chips + Lemon-Dill Yogurt Dip
Easy low-calorie Healthy Parmesan Baked Squash Chips scooped in a garden fresh Lemon-Dill Yogurt Dip. A clean wholesome appetizer and dip, or snack anytime!
Servings 10 servings
Calories 139kcal
Ingredients
For the Parmesan Baked Squash Chips:
- 5 small yellow squash small to medium, sliced into ⅛ inch rounds, use a mandoline or hand slice
- 3 tablespoons olive oil
- ½ teaspoon salt
- fresh ground pepper to taste
- 1 cup panko crumbs
- 1 cup grated Parmesan cheese
- 3 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- coconut oil spray
For the Lemon-Dill Yogurt Dip:
- 1 cup greek yogurt or light sour cream
- 4 tablespoons fresh lemon juice
- 4 tablespoons fresh dill chopped
- 1 tablespoon lemon zest
- ½ teaspoon sea salt
Instructions
Make the Lemon-Dill Yogurt Dip:
- In a small bowl, use a spatula and mix the yogurt, lemon juice, dill, lemon zest and sea salt.
- Store in an airtight container for up to a week.
Make the Parmesan Baked Squash Chips:
- Preheat oven to 450.
- Line 2 large baking sheets with parchment paper and set aside.
- In a large mixing bowl, combine olive oil, salt, and pepper; mix until well combined. Add in squash chips and stir until well coated.
- In a ziplock bag, combine parmesan cheese, panko crumbs, Italian seasoning, and garlic powder. Zip close and shake. Next, Add squash chips, close the bag again, and shake.
- Place the squash chips in a single layer on the parchment prepared baking sheet. Sprinkle extra parmesan panko on top of squash chips. Spray the chips with coconut oil spray.
- Bake for 10 minutes, rotate pan and bake for 8 to 10 minutes more, or until chips are golden brown.
- Serve on a platter with a bowl of lemon-dill yogurt dip.
Notes
tip: squash chips are best made and served right away so the coating stays crisp!
Nutrition
Calories: 139kcal | Carbohydrates: 9g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 439mg | Potassium: 326mg | Fiber: 1g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 19.9mg | Calcium: 168mg | Iron: 1mg
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Our sweet neighbor Kristina grows her own veggies in our local community garden. And look what she gave me! I had to make something healthy and delicious with all the gorgeous yellow squash...
This recipe is great summer recipe when you have so many squashes popping up in your garden daily you don't know what to do with them. Now you do!
All The Best Dishes,
Lisa
XO
This is one of those easy and addictive recipes. Ever since I tried this one I have been making it regularly, sometimes as a side dish and sometimes I just eat this for dinner as my main with some wine. Whip some of these up and you won't regret it!