Parmesan Squash Chips
A low carb snack or appetizer that is a perfect way to use up some of that summer squash. These Parmesan Squash Chips take only minutes to make and are a tasty keto-friendly snack.
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Ingredients
Squash Chips
- 4 yellow squash cut into rounds
- ¼ c. olive oil
- 1 tsp garlic salt
- ½ - 1 cup parmesan cheese grated
Dip
- ½ cup sour cream
- ½ lemon juice, about 1 tsp
- 1 tsp fresh cilantro chopped
Instructions
- Preheat oven to 425 Degrees F.
- Slice squash into ⅛ inch thick rounds.
- Place rounds in a bowl with olive oil and garlic salt and toss to coat.
- Lay rounds in a single layer on a foil or parchment-lined baking sheet and sprinkle them with the parmesan cheese.
- Bake for 10 - 15 minutes or until golden brown.
- Serve hot with dip.
Dip
- Mix together sour cream, lemon juice, and fresh cilantro. You can substitute in parsley if you prefer. Serve with squash chips.