Baked Parmesan Zucchini Chips
Thin rounds of zucchini are coated in Parmesan and breadcrumbs then baked until crispy and irresistible, making them a guilt-free snack or addictive side dish. They are far lighter than traditional potato chips but deliver the same satisfying crunch.
Crispy oven-baked zucchini chips coated in Parmesan and golden breadcrumbs.
Nutrition per serving
Ingredients
Main
Coating
Seasoning
Cooking
Instructions
Prep the Zucchini Slices
Preheat the oven to 425 degrees Fahrenheit and line two baking sheets with parchment paper. Slice the zucchini into thin quarter-inch rounds and pat every slice completely dry with paper towels.
Set Up the Coating Station
In one bowl, place the beaten eggs. In a second bowl, combine the Parmesan, panko breadcrumbs, and garlic powder and mix well. Season the breadcrumb mixture with a pinch of salt and pepper.
Coat and Arrange
Dip each zucchini round in the egg, letting the excess drip off, then press firmly into the Parmesan breadcrumb mixture on both sides. Arrange in a single layer on the prepared baking sheets. Mist lightly with olive oil spray.
Bake Until Crispy
Bake for 22 to 25 minutes, flipping the chips halfway through, until they are deeply golden and crispy. Watch closely in the final few minutes as they can brown quickly at the end.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.