Description
These thin, crispy zucchini chips are a healthier take on traditional potato chips. Lightly seasoned and baked to perfection, they offer the perfect balance of crunch and flavor—ideal as a snack or a side dish.
Ingredients
For the Crispy Zucchini Chips:
- 2 medium zucchinis
- 1 cup breadcrumbs (panko breadcrumbs work best for extra crispiness)
- ½ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional for extra flavor)
- Salt and pepper to taste
- 2 large eggs
- 2 tablespoons olive oil (for drizzling or brushing)
Instructions
Begin by washing the zucchinis thoroughly. Cut off the ends of each zucchini and slice them into thin rounds. Aim for slices that are about ¼ inch thick to ensure that they cook evenly. You can use a mandoline slicer to achieve consistent thickness, but a sharp knife works just as well.
Once the zucchinis are sliced, place the rounds onto a clean kitchen towel or paper towels. Lightly salt the zucchini slices and let them sit for about 10-15 minutes. This step helps draw out excess moisture from the zucchini, which will result in crispier chips when baked.
After the zucchini has had time to release moisture, blot the slices with a towel to remove the excess liquid. This ensures that the chips crisp up properly in the oven.
While the zucchini is resting, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the zucchini chips from sticking during baking. If you don’t have parchment paper or a mat, you can lightly grease the baking sheet with a little olive oil or cooking spray.
In a shallow bowl, combine the breadcrumbs, grated parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to evenly mix the ingredients. This breading will give the zucchini chips a delicious, crispy coating.
In a separate bowl, beat the two eggs together. This egg mixture will help the breadcrumb coating stick to the zucchini slices.
Dip each zucchini slice into the beaten egg mixture, ensuring it’s fully coated. Then, dredge the zucchini slice in the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere well. Place the breaded zucchini slices on the prepared baking sheet in a single layer. Make sure the slices are not overlapping so that they cook evenly and get crispy on all sides.
If desired, lightly drizzle the zucchini slices with olive oil to help them crisp up in the oven, or use a pastry brush to brush the olive oil on top of each slice. The oil also adds a lovely golden color to the chips as they bake.
Place the baking sheet in the preheated oven and bake for 20-25 minutes. After this time, flip each zucchini slice to ensure even baking. Continue baking for an additional 15-20 minutes or until the zucchini chips are golden brown and crispy. The exact baking time may vary depending on your oven and the thickness of the zucchini slices.
Keep a close eye on the zucchini chips toward the end of the baking process to avoid burning. Once they’re crispy and golden, remove them from the oven.
Allow the crispy zucchini chips to cool for a few minutes before serving. This helps them firm up even more as they cool down. Serve them as a snack, appetizer, or side dish.
If you have leftover chips, store them in an airtight container at room temperature for up to 3 days. You can also reheat them in the oven for a few minutes to restore their crispiness.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: 100-120 kcal
- Fat: 6-8g
- Carbohydrates: 12-15g
- Protein: 2g