Turn your garden squash into a crispy, savory snack! For optimal crisp, enjoy them right away. If you eschew sweet when it comes to snacks then these squash bites will do the trick!
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Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
2medium organic yellow squash (sliced into ¼” thick rounds)
2tbspvegetable broth (no salt added, preferably homemade)
¼tspsalt (optional)
¼tspground pepper (optional)
½cupalmond meal (or flax meal)
¼cupnutritional yeast (preferably unfortified)
1tspgarlic powder
1tsporegano
1tsppaprika (smoked or sweet, depending on your preference)
2tbspparsley (fresh, chopped)
Directions
1
Preheat the oven to 450 degrees F.
2
Line a baking sheet with parchment paper and set aside.
3
In a large mixing bowl, combine squash, vegetable broth, salt and pepper — mix well.
4
In a separate bowl, combine almond meal, nutritional yeast, oregano, garlic powder and paprika.
5
Dip slices of squash in almond meal and nutritional yeast mixture. Coat on both sides.
6
Place the squash in a single layer on the baking sheet.
7
Bake for 20 minutes, turning the squash pieces over after 10 minutes.
8
If you want it extra crispy, broil it for 1–2 minutes before serving.
9
Sprinkle with parsley and serve!
Chef's Notes
Substitutions Use flax meal in place of almond meal.
Sprinkle with other garden herbs like chopped cilantro, dill or basil in place of parsley.
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