- 4 med yellow squash, sliced into 1/4 to 1/2-inch rounds
- 3 tbsp olive oil
- salt & fresh ground pepper, to taste
- 1 c panko crumbs
- 1 c grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp garlic powder
- cooking spray
- Plain Yogurt
Line 3 baking sheets with parchment paper and set aside.
In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
Place the squash in a single layer on the previously prepared baking sheet.
Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
Remove from oven and serve with yogurt.
