Baked Almond Zucchini (Pattypan Squash) Crisps

This was a fun little snack.

My pattypan squash are coming in strong, just like zucchini typically do.  There is more than we can possibly eat. So I am looking for new and creative ways to use them.


These crisps are a slight adaptation of the Low Carb Zucchini Oven Chips from It is best to use small squash for this, so that they are large potato chip size after baking.


My making of this dish was interrupted by a stupid mistake and accident.  To get nice 1/4″ slices, I was using my mandoline. But I was being careless, I did not use the vegetable holder and ended up with 5 stitches in my sliced open finger.  A lesson now learned…ALWAYS use the protective vegetable holder when using a mandoline.


So, 3 hours later, I returned home and made the chips as an after-lunch snack.


Baked Almond Zucchini (Pattypan Squash) Crisps

adapted from

1/4 cup almond meal

1/4 cup grated Asiago cheese

1/4 tsp salt

1/4 tsp garlic powder

1/8 tsp black pepper

2 Tbsp low-fat milk

2 small pattypan squash (or zucchini), about 2 1/2 cups, sliced 1/4″ thick

Cooking Spray


Heat the oven to 425F. Spray an oven-proof wire rack on a cookie sheet.  Spray with cooking spray.

Combine the first 5 ingredients in a medium bowl, stir well.

20140713-143345-52425489.jpgPlace milk in a shallow bowl.  Dip the squash slices in the milk and then into the dry mixture. Place the slices on the wire rack.

20140713-143346-52426142.jpgBake for 30 minutes or until browned and crisp.  Enjoy!20140713-143347-52427059.jpg

Serves 2 – 4.





Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s