These straightforward baked zucchini chips are so good! They’re good for teenagers and adults alike. We love serving them as appetizers, snacks, or a aspect to bigger meals.
Just a few years in the past, we fell in love with parmesan zucchini fries at one in every of our favourite eating places, however wished a more healthy choice. So, we created these baked zucchini chips!
I really like how easy these are to make, and since we bake them, they’re more healthy! For easier zucchini recipes, see our zucchini noodles salad, sautéed zucchini, and zucchini bread.
Key Components
- Zucchini: For this recipe, I search for medium, agency zucchini. Yellow summer season squash can be glorious.
- Olive Oil: As an alternative of dipping in egg like different recipes, I dip my zucchini into olive oil, which helps the breadcrumb and parmesan coating stick and brown.
- Breadcrumbs: You should use home made breadcrumbs, panko breadcrumbs, or plain breadcrumbs. I really like panko as a result of it makes the coating mild and crispy. You can too use gluten-free cereal like Chex or go away the breadcrumbs out altogether for gluten-free zucchini chips. You’ll lose some crunch from the coating, however the chips will nonetheless style nice.
- Parmesan: I really like how the parmesan melts and browns within the oven. You should use different cheeses, although. Attempt sharp cheddar or Gruyere.
- Spices and Basil: To make the zucchini style unbelievable, I season it with salt, garlic powder, and contemporary basil. Different contemporary herbs, like dill or mint, are nice too.
Methods to Make Zucchini Chips
To make zucchini chips, slice the zucchini into skinny rounds about 1/4-inch thick and toss them effectively in olive oil. Press the rounds into a combination of breadcrumbs, parmesan, spices, and basil, and place them onto a baking sheet.
After half-hour in a scorching oven, the zucchini chips develop into tender, and the coating turns into crispy. Really easy and so good!
Parmesan Baked Zucchini Chips
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PREP
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COOK
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TOTAL
These straightforward, tacky baked zucchini chips are good for dinner or as a day snack. The substances are saved to a minimal and could be switched up primarily based on what you will have within the kitchen. In our recipe under, we use contemporary basil, however different contemporary herbs work, too. We notably love dill. The cheese could be swapped out, too. Sharp cheddar or different exhausting cheeses work effectively.
4 Servings
Watch Us Make the Recipe
You Will Want
2 medium zucchini, about 1 pound
1 ½ tablespoons olive oil
1/3 cup (28g) grated parmesan cheese, 1 ounce
1/3 cup (38g) panko breadcrumbs or homemade breadcrumbs
1/4 cup (15g) packed contemporary basil leaves, finely chopped
1/4 teaspoon garlic powder
1/8 teaspoon fantastic sea salt
1/8 teaspoon contemporary floor black pepper
Instructions
1Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
2Slice the zucchini into 1/4-inch thick rounds. Toss with the olive oil till effectively coated.
3Stir the parmesan, breadcrumbs, basil, garlic powder, salt, and pepper in a shallow dish.
4Place every zucchini spherical into the Parmesan combination and press the coating onto either side.
5Organize zucchini chips in a single layer on the ready baking sheet. Bake till browned and the coating is crisp, 25 to half-hour.
Adam and Joanne’s Ideas
- The vitamin info offered under are estimates.
Vitamin Per Serving
Serving Dimension
1/4 of the recipe
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Energy
110
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Whole Fats
7.6g
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Saturated Fats
2g
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Ldl cholesterol
4.8mg
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Sodium
251.9mg
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Carbohydrate
7.1g
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Dietary Fiber
0.5g
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Whole Sugars
0.6g
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Protein
4g
Earlier Submit: Easy Vegetable Curry
