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Crispy Parmesan Baked Zucchini Chips

Delightful and satisfying crispy zucchini chips coated in Parmesan cheese and baked to perfection. A healthy snack for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium zucchinis Choose firm zucchinis with vibrant color.
  • 1 cup grated Parmesan cheese Can substitute with Pecorino Romano for a sharper flavor.
  • 1 cup breadcrumbs Use whole wheat for a healthier option or gluten-free versions as needed.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper Be generous with seasoning but avoid overpowering the cheese.
  • Olive oil cooking spray Can substitute with avocado oil.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Slice the zucchinis into thin rounds, aiming for about 1/4 inch thickness.
  3. In a shallow bowl, mix the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper.
  4. Dip each zucchini slice into the mixture, ensuring both sides are coated, and shake off excess.
  5. Lay the coated slices in a single layer on the lined baking sheet.
  6. Lightly spray the zucchini chips with olive oil cooking spray.
Baking
  1. Bake the zucchini chips for 20-25 minutes, until golden and crispy.
  2. Remove from oven and let cool slightly before serving.

Notes

Store leftovers in an airtight container in the fridge for about 3 days. For freezing, layer uncooked chips between parchment paper in a freezer bag for up to 2 months.