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+ servings

Parmesan Squash Chips

Prep Time 45 minutes
Servings 4
Calories 176kcal



  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Slice the zucchini and squash into 1/4 inch rounds. Add to a bowl and add a generous pinch of salt. Toss to coat and let sit for 5 minutes. Pat dry with a paper towel.
  • Add avocado oil and mix well.
  • Combine the Parmesan and almond flour in a separate bowl with the Hot Roasted Garlic and salt and pepper to taste.
  • Dip the squash into the almond mixture and lay in a single layer on the prepared baking sheet.
  • Bake for 25-30 minutes, until crispy and browned.
  • Let cool before serving, as they will crisp up nicely when cooled.


Use this again: These are best made when ready to serve as they may get soft when stored.
For one or two servings: Recipe can be easily halved or doubled; if doubling, make sure to use a large enough pan to not overcrowd the chips.
Store leftovers: You can store leftovers in an airtight container, but they may become soggy.


Calories: 176kcal | Carbohydrates: 6g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 118mg | Potassium: 273mg | Fiber: 2g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 17mg | Calcium: 86mg | Iron: 1mg