Summer Squash Chips

This is a fun and simple way to enjoy fresh summer produce! One zucchini, one yellow squash, one mouthful of happiness!

Sliced summer squash "coins" are quickly dunked in milk before getting dusted with seasoned bread crumbs and parmesan cheese. As the chips bake, the squash tenderizes and the coating gets crisp. It's a winning side dish, ready in a flash.

Summer Squash Chips

1 medium zucchini, sliced crosswise into 1/4-inch thick rounds
1 yellow squash, sliced crosswise into 1/4-inch thick rounds
1/3 cup milk
1/3 cup Italian style seasoned bread crumbs
1 tablespoon grated parmesan cheese
Salt and ground black pepper

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Place the milk and bread crumbs in separate shallow bowls. Dip the squash slices in the milk and let the excess milk drip off. Transfer the squash to the bread crumbs and turn to coat.
Arrange the squash on the prepared pan and sprinkle with parmesan cheese. Season with salt and pepper.
Bake for 25 to 30 minutes, until golden brown and crisp.

Serves 4