Healthy Parmesan Baked Squash Chips with Lemon-Dill Yogurt Dip

Last Updated June 15th, 2019 at 06:25 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!

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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!

Course Appetizers, Dips, & Snacks

Cuisine American

Keyword low calorie chips, vegetable chips

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

tip: squash chips are best made and served right away so the coating stays crisp!

Servings 10 servings

Calories 139

Author Lisa Hatfield

Ingredients

For the Parmesan Baked Squash Chips:

• 5 small yellow squash small to medium, sliced into 1/8 inch rounds, use a mandoline or hand slice
• 3 tablespoons olive oil
• 1/2 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
• 1/2 teaspoon sea salt

US Customary – Metric

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.

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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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Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa

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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

Meyer Lemon Tapenade is fresh, clean and can be low carb if scooped into mini bell pepper halves as chips..