PARMESAN SQUASH CRISPS
4 cups thinly sliced yellow summer squash (3 medium)
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
3/4 cup panko (Japanese) bread crumbs
3/4 cup grated Parmesan cheese
Place squash in a large bowl. Add oil and seasonings; toss to coat.
In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment paper-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking. Yield: 6 servings.
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