These crispy baked zucchini chips are a fun and healthy snack! Sliced thin and seasoned just right, they become crunchy and golden in the oven. Yum!
Every time I make them, I can’t believe how easy it is! Just slice, season, and bake. They disappear so fast in my house that I barely get to enjoy any! 😂
Key Ingredients & Substitutions
Zucchini: Choose firm, medium-sized zucchinis for slicing. If you can’t find zucchini, yellow squash works well too. I love adding a sprinkle of paprika for a little extra flavor.
Breadcrumbs: Panko breadcrumbs give these chips an amazing crunch. If you don’t have panko, regular breadcrumbs can work, but the texture won’t be quite the same. You can even use crushed cornflakes for a gluten-free option!
Parmesan Cheese: Grated parmesan adds a delicious cheesy flavor. If you need a dairy-free option, nutritional yeast can create a similar taste experience. I like mixing in some grated mozzarella for extra gooeyness!
Eggs: Beaten eggs help the breadcrumbs stick to the zucchini. For a vegan alternative, use flaxseed meal mixed with water (1 tbsp flaxseed meal + 3 tbsp water) and let it sit for a few minutes to thicken.
Seasonings: The garlic powder, onion powder, and Italian seasoning make these chips flavorful. Feel free to get creative! A squeeze of lemon juice or some chili flakes can add a zesty kick!
How Do I Achieve Perfectly Crispy Zucchini Chips?
Getting those zucchini chips crispy is key! Follow these steps for the best results:
- Slice the zucchinis evenly, about 1/8 inch thick. Thicker slices may not crisp up well.
- Use a clean, dry towel to pat the zucchini slices to remove any excess moisture before breading. This helps them crisp up better.
- Make sure not to crowd the baking sheet. Arrange the slices in a single layer for even baking.
- Keep an eye on them while they bake. Ovens can vary, so if they’re browning quickly, lower the temperature slightly.
Allowing them to cool slightly after baking makes them crispier, too. Happy cooking!
Crispy Baked Zucchini Chips
Ingredients You’ll Need:
For the Zucchini Chips:
- 2 medium zucchinis
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Optional: dipping sauce (such as ranch or yogurt)
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the ingredients and another 20-25 minutes to bake the chips. In total, this yummy snack takes around 35-40 minutes from start to finish. Quick and delicious!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This helps the zucchini chips become crispy. While that’s heating up, line a baking sheet with parchment paper to prevent sticking.
2. Slice the Zucchini:
Wash the zucchinis and slice them into thin rounds, about 1/8 inch thick. The thinner the slices, the crispier they’ll get! Set aside the slices as you prepare the coating.
3. Prepare the Coating:
In a shallow bowl, mix together the breadcrumbs, grated parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and black pepper. This mixture will add flavor and crunch to your chips!
4. Make the Egg Mixture:
In another bowl, whisk the beaten eggs together with the olive oil. This will help the breadcrumbs stick to the zucchini slices.
5. Coat the Zucchini Slices:
Dip each zucchini slice into the egg mixture, letting the excess drip off. Then, coat it in the breadcrumb mixture, gently pressing down so the crumbs stick well. Do this for all the slices!
6. Arrange and Bake:
Place the coated zucchini slices in a single layer on the prepared baking sheet. Make sure they aren’t overlapping so they can cook evenly. Bake them in the oven for 20-25 minutes, flipping halfway through to ensure both sides get nice and crispy.
7. Cool and Serve:
Once they’re golden brown and crispy, take them out of the oven and let them cool for a few minutes. Garnish with fresh chopped parsley for a pop of color. Serve with your favorite dipping sauce—ranch or yogurt work great!
Enjoy your crunchy, tasty baked zucchini chips!
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! While zucchini is great, you can also use eggplant, squash, or even thinly sliced potatoes. Just keep in mind that different vegetables may have varying cooking times, so check for doneness and adjust as needed!
What If I Don’t Have Panko Breadcrumbs?
No problem! You can substitute regular breadcrumbs for panko. For a crunchy texture, try crushing some plain crackers or even cornflakes as an alternative. Just make sure to season them appropriately to match the flavor profile of the recipe.
How Can I Make These Zucchini Chips Low-Carb or Gluten-Free?
For a low-carb or gluten-free version, substitute the breadcrumbs with almond flour or crushed pork rinds. Keep in mind that variations in texture and flavor may occur, but they will still be delicious!
How to Store Leftover Zucchini Chips?
Store leftover zucchini chips in an airtight container at room temperature for up to 2 days. To retain their crispiness, you can reheat them in the oven at a low temperature (around 350°F or 175°C) for about 5-10 minutes. Avoid the microwave as it might make them soggy!
