Ingredients:

  • 1 lb yellow summer squash, sliced into 1/4 inch rounds
  • 1 tbsp extra-virgin olive oil
  • 1/3 cup finely grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the squash into uniform 1/4 inch rounds to ensure consistent cooking.
  2. Pat each squash slice thoroughly with paper towels to remove excess surface moisture, preventing the vegetables from steaming.
  3. Toss the dried squash slices in a bowl with olive oil until lightly coated.
  4. Sprinkle the parmesan, garlic powder, paprika, salt, and pepper over the slices. Toss gently until the cheese forms a dry, sandy coating on every piece.
  5. Arrange slices in the air fryer basket in a single layer; cook in two batches if necessary to avoid overcrowding.
  6. Air fry at 375°F (190°C) for 10–12 minutes.
  7. Halfway through the cooking time, gently shake the basket or flip the slices to ensure even browning.
  8. Remove when edges are mahogany-colored and the cheese is golden brown. Garnish with fresh parsley.