Baked Parmesan Zucchini Chips (Printer-Friendly)
Golden zucchini rounds coated in Parmesan and herbs, oven-baked for a crisp, flavorful snack.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchinis, sliced into 1/4-inch rounds
→ Coating
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup panko breadcrumbs (use gluten-free if needed)
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon dried Italian herbs (oregano, basil, thyme)
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 1 large egg, beaten
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat zucchini slices dry using a paper towel.
03 - In a shallow bowl, mix grated Parmesan, panko breadcrumbs, garlic powder, Italian herbs, black pepper, and salt.
04 - Dip each zucchini slice into the beaten egg, letting excess drip off, then press into the Parmesan mixture to coat evenly on both sides.
05 - Place coated zucchini slices in a single layer on the prepared baking sheet.
06 - Bake for 20 to 25 minutes, flipping halfway through until chips are golden and crisp.
07 - Allow to cool for a few minutes before serving.
# Expert Advice:
01 -
- It's a light, savory treat that feels indulgent but is actually made from simple veggies.
- The combination of Parmesan and herbs adds a boost of flavor that makes these irresistibly crunchy.
02 -
- Patting dry the zucchini slices is a game changer to avoid soggy chips.
- Broiling for a couple of minutes at the end crisps them up like a dream and makes a huge difference.
03 -
- Using medium-thick zucchini slices is key; too thin and they burn, too thick and they stay soggy.
- Press the coating firmly on each side so it's not just a light dusting but a full layer of flavor and crunch.