Description
Enjoy a delightful and healthy snack with these Crispy Baked Zucchini Chips. These thinly sliced zucchini rounds are coated in a crunchy panko and parmesan mixture, then baked to golden perfection. Perfect as a guilt-free appetizer or side, they’re crispy, flavorful, and easy to make in under 40 minutes.
Ingredients
Scale
Zucchini Prep
- 2 medium zucchini, sliced into 1/8″ rounds
- 1.5 tablespoons olive oil
Coating
- 1/3 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Place an oven-proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray to prevent sticking and allow airflow for crisping.
- Prepare Zucchini: In a medium bowl, toss the zucchini rounds evenly with olive oil to lightly coat each slice, which helps the coating adhere and promotes browning.
- Mix Coating: In a small bowl, thoroughly combine the panko breadcrumbs, grated parmesan cheese, and salt. This mixture provides a crispy, cheesy crust for the zucchini.
- Coat Zucchini: Dip each zucchini round into the breadcrumb mixture, pressing gently to ensure the coating sticks well. Place the coated slices in a single layer on the prepared wire rack for even baking.
- Bake to Crisp: Bake the zucchini chips in the preheated oven for 15-20 minutes or until they turn golden brown and are crispy. Keep an eye on them to avoid burning.
- Serve: Remove from the oven and serve immediately. These chips pair wonderfully with ranch dressing or your favorite dipping sauce for added flavor.
Notes
- For extra crispiness, pat the zucchini slices dry before tossing in olive oil.
- You can substitute parmesan cheese with nutritional yeast for a dairy-free version.
- Adjust salt to taste or use garlic powder for added flavor.
- Serve immediately as the chips may soften if left out too long.
- Use gluten-free panko breadcrumbs to make this recipe gluten-free.
