Description
These Crispy Baked Zucchini Chips are a delicious and healthier alternative to traditional potato chips. With a crunchy coating of panko breadcrumbs and Parmesan cheese, these zucchini chips are baked to perfection, making them a guilt-free snack or side dish.
Ingredients
Scale
Zucchini Chips:
- 2 medium zucchinis, thinly sliced (about 1/8 inch thick)
- 1 tablespoon olive oil
Breadcrumb Coating:
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- cooking spray
Instructions
- Preheat the oven: Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly spray with cooking spray.
- Prepare zucchini: Toss the zucchini slices with olive oil in a bowl until evenly coated.
- Coat zucchini: In a shallow dish, combine panko breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper. Press each zucchini slice into the mixture, coating both sides.
- Bake: Place coated slices on the baking sheet. Lightly spray the tops with cooking spray. Bake for 20–25 minutes, flipping halfway, until golden and crispy.
- Serve: Enjoy warm with your favorite dipping sauce, if desired.
Notes
- For extra crispiness, salt zucchini slices for 10 minutes, pat dry before coating.
- Best enjoyed fresh as they lose crispness over time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
