Looking for the perfect summer appetizer? These crispy summer squash chips are that app. Whether you’re using zucchini or yellow squash, this easy recipe transforms seasonal vegetables into crunchy chips baked (or air fried) to golden perfection. They’re light and airy with a perfect crunch. Then, plated on a luscious bed of lemony ricotta, drizzled with chili oil for a little kick, and topped with plenty of fresh basil. This squash chip recipe is not only a crowd-pleaser, but it’s also gluten-free-adaptable, oven-friendly, and super easy to prep ahead for entertaining. I personally love to make this for a little snack with the girls along with some white wine or champagne.
Why you’ll love these summer squash chips:
– They’re baked, not fried (but still oh, so crispy!!!)
– They pair beautifully with lemon ricotta
– They can be made in the oven or air fryer
– Perfect for summer parties, snacks, or appetizers
For anyone looking to make the most of zucchini and summer squash season, this crispy squash chip recipe is the ultimate way to turn simple produce into something worthy of a dinner party spread. Try them tonight—you’ll be hooked.
Crispy Summer Squash with Lemony Ricotta, Chili Oil & Basil
Ingredients
- 1 large zucchini (or 2 small/medium) thinly sliced
- 1 large yellow summer squash (or 2 small/medium) thinly sliced
- 2 eggs
- 2 cups panko breadcrumbs
- 1 cup grated parmesan
- Kosher salt to taste
- Black pepper to taste
- Avocado oil spray or any cooking oil spray of your choice
- 1 tub whole milk ricotta
- Juice of 1 lemon
- Zest of 1 lemon
- Chili oil to taste
- 1 bunch fresh basil thinly sliced
Directions
- Preheat the oven to 400 degrees F. Turn on the convection setting if you have it.
- Line the summer squash slices on a baking sheet. Sprinkle generously with kosher salt on both sides. Let sit for 10 minutes to draw out the water.
- In a bowl, whisk together the two eggs until combined. On a plate, combine the breadcrumbs and parmesan with a pinch of kosher salt and pepper to taste.
- Dry the summer squash slices off with a paper towel on both sides. Dip the slices into egg wash until fully coated. Transfer the slices to the breadcrumb mixture and coat on both sides, pressing the crumbs into the summer squash. Place in an even layer on a baking dish. Bake for 20-25 minutes, flipping about halfway through. Remove from the oven once they are golden and crispy on both sides.
- While they’re baking, combine the ricotta, lemon zest and lemon juice in a mixing bowl. Add salt and pepper to taste. Spread the lemony ricotta on a plate.
- Plate the zucchini on top of the lemony ricotta. Drizzle chili oil on top. Top with lots of fresh basil. Enjoy!
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