Description
These Crispy Baked Zucchini Chips are a healthy and delicious snack featuring thinly sliced zucchini rounds coated in a flavorful Parmesan and panko breadcrumb mixture, then baked to golden, crispy perfection. Perfect as a guilt-free appetizer or side dish, they offer a delightful crunch without deep frying.
Ingredients
Scale
Zucchini Chips
- 2 medium zucchini, sliced into 1/8″ rounds
- 1.5 tablespoons olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Place an oven-proof wire rack over a large rimmed baking sheet and generously spray the rack with cooking spray. This setup allows air circulation to help the zucchini chips crisp evenly.
- Toss Zucchini with Olive Oil: In a medium bowl, toss the sliced zucchini rounds with the olive oil until each piece is lightly coated. This helps the breadcrumbs adhere and promotes browning.
- Prepare Breadcrumb Mixture: In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and salt, mixing well to ensure even seasoning throughout the coating.
- Coat Zucchini: Dip each zucchini round into the breadcrumb mixture, pressing gently to ensure the coating sticks, then place them in a single layer on the prepared wire rack. Avoid overcrowding to maintain crispiness.
- Bake the Chips: Bake in the preheated oven for 15-20 minutes, or until the zucchini chips turn golden brown and crispy. Keep an eye towards the end to avoid burning.
- Serve: Remove from the oven and serve immediately. For extra flavor, pair with ranch dressing or your favorite dip.
Notes
- For extra crispiness, flip the zucchini chips halfway through baking.
- Using a mandoline slicer ensures uniformly thin zucchini rounds for even cooking.
- These chips are best eaten fresh to maintain their crisp texture.
- Substitute parmesan with nutritional yeast to make it vegan.
- Store any leftovers in an airtight container and reheat in the oven to retain crispiness.
