adapted from recipe by diethood.com

• 4 yellow squash (small to medium), sliced into ¼-inch to ½-inch rounds
• 3 tablespoons olive oil
• fresh ground pepper, to taste
• 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)

1. Preheat oven to 450.
2. Line two baking sheets with aluminum foil, spray with cooking spray, and set aside.
3. In a large mixing bowl, combine squash, olive oil, and pepper; mix until well combined.
4. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
5. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick. OR Pour the cheese mixture over the squash and toss to coat.
6. Place the squash in a single layer on the previously prepared baking sheet.
7. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
8. Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.