A healthy snack or appetizer that is incredibly flavorful, crispy, and absolutely delicious!

4 yellow squash (small to medium), sliced into ¼-inch to ½-inch rounds
1 cup panko crumbs
1 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
cooking spray (I use Organic Olive Oil by Pam)
Serve with Non-Fat Plain Yogurt
Preheat oven to 450. Line 3 baking sheets with parchment paper and set aside. In a large mixing bowl, combine squash, 3 tbsp olive oil, salt and pepper to taste; mix until well combined. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick. Place the squash in a single layer on the previously prepared baking sheet. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture. Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown. Remove from oven and serve with a dollop of Non-Fat Plain Yogurt.

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