Description
These Low-Carb Baked Zucchini Chips are a healthy, crunchy snack alternative that satisfies your craving for crispy chips without the carbs. Sliced zucchini rounds are coated in a flavorful mixture of almond flour, parmesan, and panko breadcrumbs, then baked to golden perfection. Served best with a tangy romesco sauce, they make a perfect appetizer or side dish that’s easy to prepare and deliciously guilt-free.
Ingredients
Scale
Zucchini Chips
- 2 zucchini, sliced into 1/4-inch rounds for even crisping
- 1.5 tbsp olive oil
- 1 egg
- 1/2 cup panko breadcrumbs (preferably Ian’s for extra crunch)
- 3/4 cup almond flour (fine ground, e.g. Blue Diamond)
- 1/3 cup parmesan cheese, grated
- 1/2 tsp salt
- 1/4 tsp garlic powder
- Black pepper, to taste
Dipping Sauce
- 1 cup romesco sauce
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the zucchini chips, ensuring a crispy texture.
- Prepare the coating: In a shallow bowl, whisk the egg. In another bowl, combine the panko breadcrumbs, almond flour, grated parmesan, salt, garlic powder, and black pepper. Mix well to distribute the seasoning evenly.
- Coat the zucchini slices: Dip each zucchini round into the egg wash, allowing excess to drip off, then dredge in the almond flour mixture, pressing lightly to adhere a good coating on both sides.
- Arrange for baking: Place the coated zucchini slices in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Drizzle or brush the olive oil evenly over the top to help with browning and crispiness.
- Bake the chips: Bake in the preheated oven for about 15 minutes, flipping the chips halfway through to ensure both sides are golden and crispy.
- Serve: Remove from the oven and let the chips cool slightly for maximum crunch. Serve warm with a side of romesco sauce for dipping.
Notes
- For extra crispiness, consider using a convection setting if your oven has one.
- Ensure zucchini slices are uniform in thickness for even cooking.
- Panko can be substituted with gluten-free breadcrumbs to make this recipe gluten-free.
- Romesco sauce adds a smoky, nutty flavor that complements the chips; however, you can substitute with your favorite dipping sauce.
- Store leftovers in an airtight container and reheat in the oven to retain crispness.
