Parmesan Squash Chips Recipes

CRISPY SQUASH CHIPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
• Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
• Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
• Season roasted chips with salt as needed.

EASY OVEN BAKED SQUASH CHIPS RECIPE - (4.2/5)

Steps:

• Using either a mandolin or a knife, cut the squash into very thin slices. Spray a cookie sheet (or two) liberally with cooking spray. Arrange the squash slices on the cookie sheets, ensuring that they don't touch (they can be really close to each other, but not touching). Preheat the oven to 200°F. Evenly sprinkle salt over the squash slices. Be careful not to use too much salt because the chips will shrink while cooking, which means they could end up being overly salty. You can always add more salt after they are baked. Sprinkle any additional desired seasonings on the chips. Put the cookie sheets in the preheated oven. Let the squash chips bake for 2-3 hours (check them at 2 hours and see how long they need from there). The longer you bake them, the crunchier they will be. Remove the chips from the oven when done, let cool, and serve with your favorite dips or on their own.

CRISPY PARMESAN BUTTERNUT SQUASH CHIPS

Steps:

• Remove the top cylinder portion of the butternut squash and peel with a vegetable peeler. Discard or use the bulb portion for something else. Using a mandoline, finely slice round chips from the peeled cylinder and hold in ice water for 30 minutes to chill. Preheat 2 to 3 inches of oil in a heavy-based pot to 320 degrees F add the fresh herbs and fry until they stop sizzling. Remove from oil and drain on paper towels. Dry chips between paper towels then fry in small batches for 2 to 3 minutes until golden and crispy. Season with salt and shower with fresh grated Parmesan and crumbled herbs.

SQUASH CHIPS

Steps:

• 1. Coat squash slices with olive oil.
• 2. In a bowl, combine Parmesan cheese, panko bread crumbs, salt and pepper.
• 3. Add squash slices to cheese mixture, I did it one by one, then placed on a Pam sprayed foil lined cookie sheet. Top slices with remaining cheese. Bake 30 minutes, no need to turn, they crisp up on both sides by themselves.