Baked Parmesan Zucchini Chips (Printable version)
Oven-baked zucchini rounds coated with Parmesan and herbs for a crispy, flavorful snack.
# Ingredient List:
→ Vegetables
01 - 2 medium zucchinis, sliced into 1/4-inch rounds
→ Coating
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup panko breadcrumbs (use gluten-free if needed)
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon dried Italian herbs (oregano, basil, thyme)
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 1 large egg, beaten
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat zucchini slices dry thoroughly with a paper towel to remove excess moisture.
03 - In a shallow bowl, mix Parmesan cheese, breadcrumbs, garlic powder, Italian herbs, black pepper, and salt.
04 - Dip each zucchini slice into the beaten egg, allowing excess to drip off, then press both sides into the Parmesan mixture until evenly coated.
05 - Place the coated zucchini slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
06 - Bake for 20 to 25 minutes, flipping the slices halfway through, until they turn golden brown and crisp.
07 - Allow the zucchini chips to cool for a few minutes before serving to enhance crispiness.
# Expert Suggestions:
01 -
- They offer a secret to guilt-free snacking that feels indulgent yet light
- These chips quickly became my favorite because they pair perfectly with almost any dip we have on hand
02 -
- Drying the zucchini slices well is the secret to getting them crispy rather than soggy
- Broiling for a short couple of minutes at the end crisps them up just right without burning
03 -
- Trust the drying step it makes or breaks the final texture
- Spreading the slices out avoids steaming and ensures every chip crisps perfectly