Squash Parmesan Crisps Recipe

Squash Parmesan Crisps

Parmesan Crisps

There are many versions of vegetable fries and chips that are being posted and shared on facebook. I was looking for a high protein gluten free low fat version so I adapted a couple of those recipes to make this one. It is baked, not fried and has no bread crumbs.

Cooking Healthy Recipes for Kids: Squash Parmesan Crisps

Ingredients:
2 Young squash, sliced thin
2 tbs EVOO- extra virgin olive oil
Parmesan

Put the sliced squash in a bowl and add EVOO.
Sprinkle the parmesan in the bowl and mix covering each squash.
An alternative method for mixing these and keeping your hands clean would be to dump it all in a ziploc bag, just be sure to zip the bag closed before mixing!!
After the squash has oil and parmesan on it put the slices in a single layer, not overlapping , on a cookie tray in a 400 degree oven for 20 minutes. You do not have to flip these to make them toasty on the other side.
!The slicing of the squash can be made easy and consistent if you use a food processor. The good thing about the squash slices being the same width is that they will cook about the same length and you won’t have some thinner slices burning while others are barely soft. However, using a food processor is not necessary. The great thing about (most) my food processor is that it will not work unless all parts are in place therefore making it much safer for children than many kitchen appliances!

 

Thanks to Rachel  for this squash parmesan crisps recipe!

Here are some of our Healthy Cooking with Kids Recipes:

Cooking Healthy Recipes for Kids: Squash Parmesan Crisps

Ingredients
  

  • 2 Young squash sliced thin
  • 2 tbs EVOO- extra virgin olive oil
  • Parmesan

Instructions
 

  • Put the sliced squash in a bowl and add EVOO.
  • Sprinkle the parmesan in the bowl and mix covering each squash.
  • An alternative method for mixing these and keeping your hands clean would be to dump it all in a ziploc bag, just be sure to zip the bag closed before mixing!!
  • After the squash has oil and parmesan on it put the slices in a single layer, not overlapping , on a cookie tray in a 400 degree oven for 20 minutes. You do not have to flip these to make them toasty on the other side.

The slicing of the squash can be made easy and consistent if you use a food processor. The good thing about the squash slices being the same width is that they will cook about the same length and you won't have some thinner slices burning while others are barely soft. However, using a food processor is not necessary. The great thing about (most) my food processor is that it will not work unless all parts are in place therefore making it much safer for children than many kitchen appliances!

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