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Crispy Baked Zucchini Chips Recipe

Crispy Baked Zucchini Chips are a healthier alternative to traditional fried chips, offering the perfect combination of crunch and flavor. Thinly sliced zucchini rounds are coated with a seasoned breadcrumb mixture, baked to golden perfection, and served as a delicious snack or side dish.
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Ingredients Equipment Method

Ingredients
  

  • - 2 medium zucchinis thinly sliced
  • - 1/2 cup 60g breadcrumbs (panko works best for extra crunch)
  • - 1/4 cup 30g grated Parmesan cheese
  • - 1 tsp garlic powder
  • - 1 tsp paprika
  • - 1/2 tsp salt
  • - 1/4 tsp black pepper
  • - 1 large egg
  • - 2 tbsp olive oil spray

Equipment

  • - Sharp knife or mandoline slicer
  • - Baking sheet
  • - Parchment paper or silicone baking mat
  • Mixing bowls
  • - Cooling rack

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. Slice zucchinis into thin rounds, about 1/8 inch thick. Use a mandoline for even slices if available.
  3. In a mixing bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
  4. In a separate bowl, whisk the egg.
  5. Dip each zucchini slice into the egg, allowing any excess to drip off, then coat it in the breadcrumb mixture. Press gently to adhere the coating.
  6. Arrange the coated zucchini slices in a single layer on the prepared baking sheet. Lightly spray them with olive oil.
  7. Bake for 20–25 minutes, flipping the slices halfway through, until golden brown and crisp.
  8. Remove from the oven and let the chips cool slightly on a cooling rack for optimal crispiness.