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.
Equipment
- - Sharp knife or mandoline slicer
- - Baking sheet
- - Parchment paper or silicone baking mat
- Mixing bowls
- - Cooling rack
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
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Slice zucchinis into thin rounds, about 1/8 inch thick. Use a mandoline for even slices if available.
- In a mixing bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- In a separate bowl, whisk the egg.
- 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.
- Arrange the coated zucchini slices in a single layer on the prepared baking sheet. Lightly spray them with olive oil.
- Bake for 20–25 minutes, flipping the slices halfway through, until golden brown and crisp.
- Remove from the oven and let the chips cool slightly on a cooling rack for optimal crispiness.