These simple baked zucchini chips are so good! They’re excellent for teenagers and adults alike. We love serving them as appetizers, snacks, or a facet to bigger meals.
Just a few years in the past, we fell in love with zucchini chips at certainly one of our favourite eating places, however they have been fried and we wished a more healthy possibility. So, we created these baked zucchini chips!
I like how easy these are to make, and since we bake them, they’re more healthy! For less difficult zucchini recipes, see our zucchini noodles salad, sautéed zucchini, and zucchini bread.
Key Elements
- Zucchini: For this recipe, I search for medium, agency zucchini. Yellow summer time squash can also be wonderful.
- Olive Oil: As a substitute 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 do-it-yourself breadcrumbs, panko breadcrumbs, or plain breadcrumbs. I like panko as a result of it makes the coating mild and crispy. You may also use gluten-free cereal like Chex or depart 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 like how the parmesan melts and browns within the oven. You should use different cheeses, although. Strive sharp cheddar or Gruyere.
- Spices and Basil: To make the zucchini style unimaginable, I season it with salt, garlic powder, and contemporary basil. Different contemporary herbs, like dill or mint, are nice too.
Find out how 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 change 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 simple, tacky baked zucchini chips are excellent for dinner or as a day snack. The elements are stored to a minimal and will be switched up based mostly on what you have got within the kitchen. In our recipe beneath, we use contemporary basil, however different contemporary herbs work, too. We notably love dill. The cheese will be swapped out, too. Sharp cheddar or different onerous 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 do-it-yourself breadcrumbs
1/4 cup (15g) packed contemporary basil leaves, finely chopped
1/4 teaspoon garlic powder
1/8 teaspoon advantageous 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 each 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 Suggestions
- The diet info supplied beneath are estimates.
Diet Per Serving
Serving Measurement
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
We’re Adam and Joanne, a pair keen about cooking and sharing scrumptious, dependable recipes since 2009. Our purpose? To encourage you to get within the kitchen and confidently cook dinner contemporary and flavorful meals.Extra About Us
Earlier Publish: Simple Sauteed Zucchini
