Crispy Baked Zucchini Chips Recipe
Looking for a healthy snack alternative? This Crispy Baked Zucchini Chips Recipe transforms fresh zucchini into golden, crunchy chips.
Equipment
- Sharp knife or mandoline slicer
- Large mixing bowl
- Baking sheets (2-3 sheets)
- Parchment paper
- Wire cooling rack
- Paper towels
- Measuring cups and spoons
Ingredients
- 2 medium zucchini about 1 pound
- 1 teaspoon salt
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried herbs oregano or basil
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F (220°C).
- Line baking sheets with parchment paper.
- Wash zucchini thoroughly under cold water.
- Slice zucchini into 1/4-inch rounds using knife.
- Place slices on paper towels immediately.
- Sprinkle salt over all zucchini slices evenly.
- Let sit for 10 minutes to draw moisture.
- Pat dry each slice with paper towels.
- Mix breadcrumbs, Parmesan, garlic powder, herbs together.
- Drizzle olive oil over zucchini slices lightly.
- Coat each slice with breadcrumb mixture thoroughly.
- Arrange on baking sheets without overlapping pieces.
- Bake for 20-25 minutes until golden brown.
- Flip halfway through cooking time for evenness.
- Cool on wire rack for 5 minutes.
Notes
- Even thickness ensures consistent cooking and crispiness throughout all chips.
- This crucial step removes excess moisture for maximum crispiness.
- Space chips apart to allow proper air circulation during baking.
- Chips can burn quickly in the final minutes of cooking.
- These chips are best enjoyed fresh and warm from the oven.