Lacey’s Pantry

By Lacey Newlin

Servings: 6-8
Time: 1 hour
Ingredients
FOR THE CHIPS
4 yellow squash, cut into rounds
1/4 c. olive oil
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes
1 c. panko
1 c. shredded Parmesan
2 tbsp. Freshly chopped parsley
1/2 tsp. garlic powder
FOR THE DIPPING SAUCE
1 c. sour cream
1 tbsp. lemon juice
1 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper

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