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Baked Garlic Parmesan Zucchini Chips

Crispy and flavorful baked garlic parmesan zucchini chips, perfect for snacking or serving as a side dish with marinara sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Zucchini and Coating Ingredients
  • 3 medium medium zucchini, sliced into 1/8-inch rounds Look for firm, unblemished zucchinis for best results.
  • 1 cup panko breadcrumbs Can be substituted with crushed cornflakes or regular breadcrumbs.
  • 1/2 cup grated Parmesan cheese Pecorino Romano can be used for a sharper flavor.
  • 1 tsp garlic powder Fresh minced garlic can be substituted for a fresher taste.
  • 1 tsp Italian seasoning Oregano or basil can be used instead.
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 large beaten eggs Can use egg whites or a flaxseed egg for a lighter version.
  • as needed spray cooking spray Just a light spray to promote even browning.
  • as needed for dipping marinara sauce Can substitute with ranch dressing or aioli.

Method
 

Preparation
  1. Slice the zucchini into thin, even 1/8-inch rounds using a mandoline slicer or sharp knife.
  2. Lay the zucchini slices on paper towels and gently pat them dry to remove as much moisture as possible.
  3. Preheat your oven to 425°F. Line two baking sheets with parchment paper. If desired, set wire racks on top of the sheets.
  4. In a shallow dish, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, kosher salt, and black pepper.
  5. Place the beaten eggs in a second shallow dish nearby.
Breading
  1. Dip each zucchini round first into the beaten eggs, then press both sides into the panko mixture.
  2. Place the coated zucchini slices in a single layer on the prepared racks or baking sheets.
Baking
  1. Lightly spray the tops of the coated zucchini with cooking spray.
  2. Bake in the preheated oven for 18 to 20 minutes, flipping the chips halfway through until golden brown and crisp.
Serving
  1. Serve warm with a bowl of marinara sauce on the side for dipping.

Notes

Storing in an airtight container in the fridge ensures chips stay crispy for up to 3 days. Freeze for up to 2 months. To reheat, bake frozen chips at 375°F for 8 to 10 minutes.