Crispy Baked Zucchini Chips
These Crispy Baked Zucchini Chips are a healthy, guilt-free snack that’s easy to prepare and packed with flavor. Thin slices of zucchini are coated with breadcrumbs and Parmesan, then baked to crispy perfection. They’re a great alternative to potato chips and perfect for dipping in your favorite sauces!
Ingredients
- 2 medium zucchinis 0.5 lb total, thinly sliced
- ½ cup 0.12 lb breadcrumbs (panko for extra crunch)
- ¼ cup 0.06 lb grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs beaten
- Cooking spray
Instructions
Step 1: Prepare the Zucchini
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Slice the zucchinis into thin, even rounds, about ⅛-inch thick, to ensure even baking.
Step 2: Prepare the Breading Station
- In a bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
- In another bowl, beat the eggs.
Step 3: Bread the Zucchini Slices
- Dip each zucchini slice into the beaten eggs, allowing any excess to drip off.
- Coat the slice in the breadcrumb mixture, pressing gently to ensure the breading sticks.
Step 4: Bake the Zucchini Chips
- Place the breaded zucchini slices in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray.
- Bake for 20–25 minutes, flipping halfway through, until the chips are golden brown and crispy.
Step 5: Serve and Enjoy
- Let the chips cool slightly before serving. Enjoy them on their own or with marinara sauce, ranch dressing, or your favorite dip.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore crispiness.
- Make it Spicy: Add a pinch of cayenne pepper to the breadcrumb mixture for a kick of heat.
- Gluten-Free Option: Use gluten-free breadcrumbs.
- Serving Tip: These chips pair well with garlic aioli or tzatziki sauce for dipping.
Tried this recipe?Let us know how it was!