Description
Crispy Baked Zucchini Chips are a healthy and delicious snack made with thinly sliced zucchinis coated in a flavorful breadcrumb and Parmesan mixture, then baked to a perfect golden crisp. These chips are perfect for an easy appetizer or guilt-free snacking with a satisfying crunch.
Ingredients
Scale
Zucchini Chips
- 2 medium zucchinis
- 1 cup breadcrumbs (panko or regular)
- ½ cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- Cooking spray or olive oil for drizzling
Instructions
- Preheat Oven: Preheat your oven to 225°F (107°C) and line a baking sheet with parchment paper to ensure easy cleanup.
- Slice Zucchini: Wash the zucchinis thoroughly and slice them into thin rounds about 1/8 inch thick for even baking.
- Remove Moisture: Pat the zucchini slices dry with paper towels to eliminate excess moisture, which is essential for achieving a crispy texture.
- Prepare Breading Station: In one bowl, whisk the eggs until smooth. In another bowl, mix together breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper.
- Coat Zucchini Slices: Dip each zucchini slice into the egg mixture, allowing the excess to drip off. Next, coat the slice evenly with the breadcrumb mixture, pressing gently so the coating adheres well.
- Arrange on Baking Sheet: Place the coated zucchini slices in a single layer on the prepared baking sheet, making sure they do not overlap or touch to ensure crispiness.
- Apply Oil: Lightly spray the tops of the zucchini chips with cooking spray or drizzle them sparingly with olive oil to help them crisp up during baking.
- Bake: Bake the zucchini chips in the preheated oven for 2 hours, flipping them halfway through the baking time to promote even browning and crispness.
- Cool and Crisp: Once baked until golden and crispy, remove the chips from the oven and let them cool for a few minutes. The chips will become even crispier as they cool.
- Store or Serve: Enjoy the zucchini chips immediately or store them in an airtight container once completely cooled to preserve their crunch.
Notes
- Ensure zucchini slices are uniformly thin for even cooking and maximum crispness.
- Patting the zucchini dry removes moisture to help chips crisp up instead of becoming soggy.
- Use panko breadcrumbs for a lighter and crunchier texture compared to regular breadcrumbs.
- Flipping halfway through baking ensures even color and texture on both sides.
- Store leftover chips in an airtight container at room temperature; avoid refrigeration as it may cause sogginess.
