Description
Crispy Baked Zucchini Chips are a healthy, oven-baked alternative to traditional potato chips. Made with fresh zucchini slices coated in breadcrumbs and Parmesan, these chips are golden, crunchy, and perfect for guilt-free snacking. Whether you’re looking for a low-carb snack or a crunchy side dish, these zucchini chips are quick, easy, and packed with flavor.
Ingredients
- 2 medium zucchini
- Olive oil or cooking spray
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (Panko or regular)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 tsp paprika (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice zucchini into 1/8-inch thick rounds using a mandoline or sharp knife.
- Pat slices dry with paper towels to remove moisture.
- In a small bowl, mix breadcrumbs, Parmesan, salt, pepper, and optional seasonings.
- Lightly brush or spray both sides of each zucchini slice with olive oil.
- Press each slice into the breadcrumb mixture to coat.
- Arrange coated slices in a single layer on the baking sheet.
- Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
- Let cool slightly and serve immediately.
Notes
- For a dairy-free version, substitute Parmesan with nutritional yeast.
- For gluten-free chips, use gluten-free breadcrumbs or almond flour.
- Store in an airtight container at room temperature for up to 2 days.
- Reheat in the oven or air fryer to restore crispiness.
- Best enjoyed fresh for optimal crunch.
