Baked Parmesan Zucchini Chips (Printable version)
Savory baked zucchini rounds with a crispy Parmesan and herb crust for a light and flavorful bite.
# What you need:
→ Vegetables
01 - 2 medium zucchinis, sliced into 1/4-inch rounds
→ Coating
02 - 1/2 cup grated Parmesan cheese
03 - 1/2 cup breadcrumbs (gluten-free optional)
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon dried Italian herbs (basil, oregano, or blend)
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Binding
08 - 1 large egg
09 - 1 tablespoon water
→ Oil
10 - Cooking spray or 2 tablespoons olive oil
# How To:
01 - Set oven to 425°F. Line a baking sheet with parchment paper then lightly coat with cooking spray or brush with olive oil.
02 - Whisk together egg and water in a shallow bowl until combined.
03 - In another bowl, mix Parmesan cheese, breadcrumbs, garlic powder, dried herbs, salt, and black pepper.
04 - Dip each zucchini round into the egg wash, allowing excess to drip off, then press into the Parmesan mixture ensuring full coating.
05 - Place coated zucchini slices in a single layer on the prepared sheet without overlapping.
06 - Lightly spray or drizzle olive oil over the coated zucchini slices.
07 - Bake for 20 to 25 minutes, flipping halfway through, until chips achieve a golden brown and crisp texture.
08 - Remove from oven and serve immediately; optional accompaniment includes marinara sauce or preferred dips.
# Expert Advice:
01 -
- They’re crispy and savory but still light enough to enjoy without any guilt
- It’s a quick and easy snack that always impresses guests without any fuss
02 -
- Don’t skip letting the coating stick well—pressing gently makes sure it stays put while baking
- Turning the chips halfway is key to getting them evenly crispy on both sides and avoiding sogginess
03 -
- Use a mandoline slicer for uniform zucchini slices to ensure even cooking
- The secret to extra crunch is using panko breadcrumbs combined with freshly grated Parmesan