Crunchy Zucchini Chips
These crunchy zucchini chips are a healthy and crispy snack that everyone will love. They are perfect for a quick bite, party snacks, or as a delightful side dish.
Ingredients
Main Ingredients
- 2 medium zucchinis Washed and sliced into thin rounds
- 1 cup panko breadcrumbs For extra crunch
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste Salt and pepper
- Olive oil spray For coating the zucchini
Instructions
Preparation
- Preheat your oven to 225°F (110°C).
- Wash and slice the zucchinis into thin rounds, aiming for about 1/8-inch thickness for maximum crunch.
- In a bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well.
- Place the zucchini slices in a kitchen towel and squeeze out excess moisture. Then, coat each slice with the breadcrumb mixture, lightly misting with olive oil spray to help the breadcrumbs stick.
- Lay the coated zucchini slices in a single layer on baking sheets lined with parchment paper.
Baking
- Bake in the preheated oven for about 1.5 to 2 hours, flipping them halfway through. Keep an eye on them to ensure they don’t burn.
Serving
- Once golden and crunchy, remove from the oven and let cool slightly before indulging.
Notes
To ensure your zucchini chips turn out ideal every time, slice evenly, don’t rush the baking, and adjust seasoning as desired. Store leftovers in an airtight container for up to 2 days at room temperature or freeze for longer storage. Reheat in the oven for a few minutes to regain crunch.