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Dipping Crispy Parmesan Veggie Chips into a bowl of Lemon Dill Yogurt Dip 2
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5 from 1 vote

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizers, Dips, & Snacks
Cuisine: American
Keyword: low calorie chips, vegetable chips
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