Best 6 Easy Oven Baked Squash Chips Recipes

PARMESAN SQUASH CHIPS

Steps:

• Preheat oven to 400° and line a baking sheet with parchment paper. In a large bowl toss together squash and olive oil. Season generously with salt, pepper, and red pepper flakes.
• In a shallow bowl mix together panko, parmesan, and parsley. One at a time dip squash into panko mixture, pressing to coat then place on prepared baking sheet.
• Bake until golden and crispy, 30 minutes, flipping halfway through. Meanwhile make dipping sauce: In a small bowl, stir together sour cream, lemon juice, and parsley. Season with salt and pepper. Serve chips with dipping sauce.

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.

EASY BAKED ZUCCHINI CHIPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place zucchini in a bowl. Drizzle olive oil over zucchini and lightly toss to coat; season with salt. Spread zucchini onto a baking sheet.
• Bake in the preheated oven until lightly browned, about 20 minutes.

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.

ACORN SQUASH CHIPS

Steps:

• Line 2 baking sheets with silicone mats. Quarter 1 medium acorn squash and scoop out the seeds. Slice the squash quarters crosswise about 1/16 inch thick using a mandoline. Drizzle with olive oil and toss; arrange on the baking sheets in a single layer and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheets halfway through. Flip the slices and continue baking until browned, about 15 more minutes. Transfer the chips to a rack to cool.

ROASTED YELLOW SQUASH

Steps:

• Preheat oven to 400°F.
• Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat.
• Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese.
• Roast in the oven for 12-14 minutes, or until squash is tender. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is golden brown. Garnish with fresh herbs, if desired. Serve immediately.