Parmesan Squash Chips with Dip

Ingredients: (yields 6 servings)

• 4 yellow squash, cut into thin 1/4 inch rounds

• 1/4 cup olive oil

• 1 cup panko crumbs

• 1 cup shredded parmesan

• 2 Tablespoon freshly chopped parsley

• 1/2 teaspoon garlic powder

• 1/4 teaspoon salt

• dash of black pepper

• dash of red pepper flakes

For the Dipping Sauce:

• 1 cup light or fat-free sour cream

• 1 Tablespoon lemon juice

• 1 Tablespoon freshly chopped parsley

• 1 teaspoon onion powder

• dash of salt and black pepper

Instructions:

1. Preheat oven to 400° and line a baking sheet with parchment paper or greased tin foil

2. In a large bowl toss together squash and olive oil. Season with salt, pepper, and red pepper flakes. 

3. In a shallow bowl, mix together panko crumbs, parmesan, and parsley. Dip squash into panko mixture, pressing to coat then place on prepared baking sheet. 

4. Bake until golden and crispy, 30-40 minutes, flipping halfway through.

5. While squash is cooking, 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.

Nutrition Facts: (per serving, about 15 chips)

Calories: 177

Protein: 7g

Carbohydrates: 11g

Fiber: 2g

Fat: 11g

High in Potassium, Vitamin A, and Vitamin C!