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–+ servings

Parmesan Squash Chips

Author Florencia Baldini
Servings 2
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Ingredients
 
 

  • 1 harlequin squash, sliced
  • 15 ml oil
  • 20 g Parmesan cheese, grated
  • 1 tsp garlic powder
  • 1 tsp oregano
  • ½ pepper
  • salt

Instructions
 

  • Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and set aside.
  • Slice the squash into thin, even rounds — no need to peel or remove the seeds (they’ll roast beautifully, and I’ll show you a delicious way to use them soon!).
  • Add the slices to a bowl with olive oil, Parmesan, and seasonings, then toss well until everything is evenly coated — using your hands makes it easier.
  • Spread the slices on the prepared tray in a single layer so they crisp up evenly.
  • Bake for 30–40 minutes, checking around minute 20 as the time may vary depending on thickness.
  • For a quicker version, air-fry at 180°C (350°F) for 10–15 minutes, shaking the basket halfway through for even crisping.

Notes

  • Harlequin squash has edible skin, so there’s no need to peel — it softens beautifully as it roasts.
  • Cooking time may vary depending on the thickness of your slices.
  • Naturally high in fibre and vitamin A, these chips are a lighter, wholesome alternative to potato crisps.
Author: Florencia Baldini
Course: Snack
Cuisine: American
Keyword: autumn, butternutsquash, snack
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