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Crispy Parmesan Zucchini Chips

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A quick and easy recipe for crispy, cheesy zucchini chips that make a wholesome and satisfying snack alternative to traditional chips.

Ingredients

Scale
  • 2 to 3 medium zucchini, thinly sliced into 1/8 inch rounds
  • 1 cup (100 grams) grated Parmesan cheese
  • 1/4 cup (30 grams) all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, adjust to taste
  • 1/4 teaspoon freshly ground black pepper
  • Olive oil spray or cooking spray

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat and lightly spray with olive oil.
  2. Slice the zucchini into thin rounds about 1/8 inch (3 mm) thick, ensuring uniform thickness for even baking.
  3. Pat the zucchini slices dry with paper towels to remove excess moisture.
  4. Set up two bowls: one with the beaten eggs, and another with the grated Parmesan, flour, garlic powder, salt, and pepper mixed together.
  5. Dip each zucchini slice into the egg wash, letting excess drip off, then coat thoroughly with the Parmesan mixture, pressing lightly to adhere.
  6. Place the coated slices in a single layer on the prepared baking sheet, making sure they do not overlap.
  7. Lightly spray the tops of the coated slices with olive oil.
  8. Bake for 15-20 minutes, checking after 12 minutes for golden edges and firm texture. Rotate the pan halfway through baking for even cooking.
  9. Remove from oven and let the chips cool on a wire rack to maintain crispiness.

Notes

Patting zucchini slices dry is crucial to avoid soggy chips. Use a mandoline slicer for uniform thickness. Do not overcrowd the baking sheet to ensure crispiness. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, use nutritional yeast instead of Parmesan but expect less crispiness. Chips can be kept warm in a low oven (200°F) on a wire rack and stored in an airtight container at room temperature for up to 2 days. Re-crisp in a 350°F oven for 5 minutes if needed. Chips can also be frozen flat and baked from frozen.

Nutrition

Keywords: zucchini chips, parmesan chips, crispy zucchini, healthy snack, gluten-free snack, baked chips, homemade chips, easy snack

Find it online: https://cooksybite.com/crispy-parmesan-zucchini-chips-recipe-easy-homemade-wholesome-snack-ideas/