Description
Crispy Baked Zucchini Chips are a healthy, flavorful snack made by coating thin zucchini slices in a savory Parmesan and breadcrumb mixture and baking them until golden and crispy.
Ingredients
Units
Scale
- 2 medium zucchini
- 2 tbsp olive oil or cooking spray
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
- Slice zucchini into thin, uniform rounds, about 1/8 inch thick.
- In a small bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
- Lightly coat zucchini slices with olive oil or use cooking spray.
- Dip each slice into the breadcrumb mixture, pressing to help the coating stick.
- Place the coated slices on the prepared baking sheet in a single layer.
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- Cool slightly before serving.
Notes
- Add cayenne or smoked paprika for a spicy version.
- Use dried herbs or fresh parsley for an herbed variation.
- To make vegan, use nutritional yeast instead of Parmesan and ensure vegan breadcrumbs.
- Use gluten-free breadcrumbs for a gluten-free version.
- Store in an airtight container at room temp for 2 days or refrigerate up to 4 days.
- Reheat in the oven or air fryer at 375°F (190°C) for a few minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg