Crispy Parmesan Crusted Zucchini Chips
These Crispy Parmesan Crusted Zucchini Chips are a crunchy, flavorful, and healthy snack with a golden, cheesy crust. Perfect for dipping or snacking!
Servings: 4 servings
Ingredients
- 2 medium zucchinis thinly sliced into rounds
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs plain or seasoned, panko adds extra crunch
- 2 large eggs beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- olive oil spray for light coating
Instructions
- Start by washing the zucchinis thoroughly. Slice them into thin rounds, about 1/8 inch thick using a sharp knife or mandoline slicer for even thickness.
- In one shallow bowl, beat the two large eggs until well combined. In a second bowl, mix together the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper.
- Dip each zucchini slice into the beaten eggs, allowing any excess to drip off, then dredge it thoroughly in the Parmesan-breadcrumb mixture, pressing lightly to ensure it sticks. Place each coated slice on the prepared baking sheet lined with parchment paper or a silicone mat. Optionally, place slices on a wire rack over the baking sheet for extra crispiness.
- Lightly spray the tops of the coated zucchini chips with olive oil spray to help them brown and crisp.
- Preheat your oven to 425°F (220°C). Bake the zucchini chips for 20-25 minutes, turning them halfway through to crisp evenly. Bake until golden brown and crispy.
- Let the chips cool for a few minutes on the baking sheet to set their crisp texture. Serve as a snack, appetizer, or alongside a fresh salad.
Equipment
- Baking Sheet
- Parchment Paper
- Silicone baking mat
- Mixing bowls
- Sharp Knife
- Mandoline slicer
- Wire rack
- Olive oil spray
Notes
- Use a mandoline slicer to ensure even thin slices for perfect crispiness.
- Store leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven to retain crispness.
- Try gluten-free breadcrumbs or vegan Parmesan for dietary variations.
- For extra crispiness, bake the chips on a wire rack placed over the baking sheet.
- Air fryer method: cook at 400°F (200°C) for 8-10 minutes, flipping halfway through.
