Description
Enjoy a healthier snack with these Crispy Baked Zucchini Chips. Sliced thin and coated in a crunchy mixture of panko breadcrumbs and Parmesan cheese, then baked to golden perfection, these chips are a delicious and guilt-free alternative to traditional fried snacks.
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 degrees Fahrenheit. Place an oven-proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray to prevent sticking.
- Prepare Zucchini: In a medium bowl, toss the sliced zucchini rounds with olive oil until evenly coated, ensuring each piece is lightly covered to help the breadcrumb mixture stick.
- Mix Coating: In a separate small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and salt, mixing thoroughly to blend the flavors.
- Coat Zucchini: Dip each zucchini round into the breadcrumb mixture, pressing gently to ensure a good coating, then place them on the prepared wire rack, spaced out to allow air circulation.
- Bake: Bake the coated zucchini rounds on the rack in the preheated oven for 15-20 minutes, or until they turn golden brown and achieve a crispy texture.
- Serve: Remove the chips from the oven and serve immediately. They pair wonderfully with ranch dressing or your favorite dipping sauce.
Notes
- Use a wire rack on the baking sheet to allow air circulation, which helps the chips get extra crispy.
- Make sure zucchini slices are thin (1/8 inch) for optimal crispiness.
- Feel free to add a pinch of garlic powder or paprika to the breadcrumb mix for extra flavor.
- Serve immediately for best texture, as the chips may soften if left out too long.
- These chips are best eaten fresh but can be stored in an airtight container for up to 1 day.
