Ingredients
4 yellow squash, cut into rounds
1/4 c. olive oil
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes
1 c. panko
1 c. shredded Parmesan
2 tbsp. Freshly chopped parsley
1/2 tsp. garlic powder
1 c. sour cream
1 tbsp. lemon juice
1 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper
Preparation
Step 1Preheat 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. Step 2In 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. Step 3 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.
