A delicious, healthy snack or side dish that everyone will love! These zucchini chips are golden and crisp with a perfect crunch, making them as addictive as they are easy to make.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 163
Ingredients
For the Zucchini Chips:
- 2 medium zucchini, sliced into 1/8-inch rounds
- 1.5 tablespoons olive oil
- 1/3 cup panko breadcrumbs (or gluten-free breadcrumbs if needed)
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon salt
Optional:
- Greek yogurt ranch or your favorite dipping sauce
Instructions
- Prepare the Oven
Preheat your oven to 425°F (220°C). Set an oven-proof wire rack over a large rimmed baking sheet and spray it generously with cooking spray. - Season the Zucchini
In a medium bowl, toss the zucchini rounds with olive oil. Make sure the slices are very thin (around 1/8 inch) to get a crispy texture. - Coat with Breadcrumbs
In a small bowl, mix together the panko, Parmesan, and salt. Dip each zucchini slice into the breadcrumb mixture, pressing to coat well, and place the slices on the prepared wire rack. - Bake
Bake for 15-20 minutes or until golden brown and crispy. Serve immediately with ranch or your favorite dip, and enjoy!
Tips:
- Slice Thinly: For the best results, ensure your zucchini is sliced thinly (1/8 inch). A mandolin slicer works well for this.
- Avoid Sogginess: For extra-crispy chips, salt the zucchini slices and let them sit in a colander for 10 minutes to release moisture. Rinse, pat dry, and proceed with the recipe.
- Keto-Friendly Option: Replace the breadcrumbs with additional Parmesan for a low-carb version.
Enjoy these zucchini chips warm for the best crunch!