Crispy Baked Parmesan Zucchini Chips
Try these crispy baked parmesan zucchini chips for a satisfying snack. Quick to prepare and bake, this recipe is guilt-free and packed with nutrients.
Equipment
- 2 oven proof wire rack
- 2 baking sheet
Ingredients
- 1 fresh medium zucchini
- 2 large eggs
- 1 cup panko breadcrumbs
- 2 tbsp all-purpose flour
- 1/4 cup grated parmesan
- 1/2 tsp salt, divided adjust to taste
- 1/2 cup pizza or marinara sauce for dipping optional
Instructions
Preheat and Prepare:
- Thinly slice the zucchinis into rounds.
- Preheat your oven to 425°F (220°C).
- Whisk the eggs in a bowl.
- In a separate bowl, mix the 1/4 tsp salt, panko, and parmesan.
- Sprinkle the sliced zucchini with the all-purpose flour and remaining 1/4 tsp salt, tossing the zucchini slices until they are evenly coated.
- Bread the zucchini slices by briefly dipping them in the whisked eggs, letting the excess run off, then coating them in the panko parmesan mixture.
Bake to Perfection:
- Place an oven proof wire rack over a large rimmed baking sheet and spray it with cooking spray.
- Arrange the breaded zucchini slices on the prepared wire rack to allow airflow underneath.
- Sprinkle grated Parmesan cheese over the slices.
- For extra crispiness, lightly coat the chips with olive oil spray.
- Place the baking sheet in the preheated oven.
- Bake for about 15-20 minutes, or until the zucchini chips are golden and crispy. Keep an eye on them to prevent burning.
Enjoy!
- Once baked, remove the zucchini chips from the oven and let them cool slightly. As they cool, they will become even crispier.
- Serve them as a delightful snack on their own or with a dip of your choice.