Monday, April 22, 2013

Crispy Baked Squash Chips

When I saw this recipe online last week,  I knew it would be a hit.  It's great for snacks and a good low carb selection.  I had to try it!  It beats plain old steamed squash.  This a MUST TRY for the self professed "culinary challenged" crowd, and you know who you are.

Crispy Baked Squash Chips

Preheat oven to 400 degrees.

In a small pie pan mix the following: 1/4 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, 1 tsp herb de Provence (optional, but good)  Dried thyme would also be a good substitute.

Cut 2 medium size summer squash or zucchini into about 3/4 inch slices.  Place 1 Tbsp of olive oil into a bowl, throw in the squash and mix.  Dip the oiled squash rounds into panko on both sides.  Some  of the breading will stick although  they won't be completely covered.  That's okay.

Place each round onto a cookie sheet which has been sprayed with pan spray.  Salt and pepper is optional.  Put the extra panko on top of each until mixture is gone.  

Bake for about 10-12 minutes.  No need to turn.  Serve immediately.  

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