Ingredients:

  • 2 medium yellow squash, sliced into 1/8-inch rounds
  • 1 tsp kosher salt
  • 2 tbsp avocado oil
  • 1/2 cup grated Pecorino
  • 1/4 cup almond meal
  • 1 tsp onion powder
  • 1/2 tsp sweet paprika
  • 1/4 tsp white pepper

Instructions:

  1. Slice the yellow squash into uniform 1/8-inch rounds.
  2. Spread slices on a tray and sprinkle with 1 tsp of kosher salt. Let them sit for 10 minutes to draw out moisture.
  3. Use paper towels to firmly blot every single slice until they feel tacky, not wet.
  4. Preheat the oven to 425°F (218°C).
  5. In a large bowl, toss the blotted yellow squash slices with avocado oil until evenly coated.
  6. Sprinkle in the Pecorino, almond meal, onion powder, sweet paprika, and white pepper. Toss gently to adhere the coating without breaking the slices.
  7. Line a baking sheet with parchment paper and arrange slices in a single layer, ensuring they do not touch.
  8. Bake for 15–20 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are rigid.