Description
Crispy, golden Oven-Baked Zucchini Chips offer a healthier alternative to traditional potato chips. Seasoned with parmesan and herbs, these light and crunchy snacks provide a delightful way to enjoy vegetables while satisfying savory cravings.
Ingredients
Scale
Vegetables:
- 1 zucchini, large, cut into 1/8 inch – ¼ inch slices
Seasonings and Spices:
- ¼ teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Kosher or sea salt to taste
Coating Ingredients:
- ⅓ cup whole-grain breadcrumbs (optional Panko)
- ¼ cup Parmesan cheese, finely grated, reduced-fat
- 3 tablespoons milk, low-fat
Instructions
- Preheat the oven to 230 degrees Celsius (425 degrees Fahrenheit) and line a baking sheet with parchment paper for optimal crispiness.
- In a shallow mixing bowl, whisk together panko breadcrumbs, finely grated Parmesan cheese, freshly ground black pepper, kosher salt, granulated garlic powder, and a pinch of cayenne pepper to create a flavorful coating mixture.
- Pour whole milk into a separate shallow dish for dipping the zucchini slices.
- Slice fresh zucchini into uniform, thin rounds approximately 1/8 inch (3 millimeters) thick using a sharp knife or mandoline slicer.
- Dunk each zucchini slice into the milk, allowing excess liquid to drip off, then carefully transfer to the seasoned breadcrumb mixture.
- Gently press the breadcrumb coating onto both sides of each zucchini slice, ensuring complete and even coverage.
- Arrange the coated zucchini slices on the prepared baking sheet in a single layer without overlapping.
- Lightly spritz the zucchini chips with olive oil cooking spray to enhance crispiness and golden color.
- Roast in the preheated oven for 15 minutes, then carefully flip each chip using tongs to ensure even browning.
- Continue baking for an additional 10-15 minutes, watching closely to prevent burning, until the chips are golden brown and crisp.
- Remove from the oven and let the zucchini chips cool completely on the baking sheet for maximum crunchiness.
- Once cooled, transfer to an airtight container for storage, consuming within 24 hours for optimal texture.
Notes
- Slice zucchini uniformly thin for crispy, even cooking that guarantees perfect texture in every bite.
- Pat zucchini slices completely dry before coating to help breadcrumbs adhere better and prevent soggy chips.
- Use fresh Parmesan cheese for maximum flavor and crunchier coating that elevates the overall taste experience.
- Lightly mist cooking spray helps achieve golden-brown color without excessive oil, creating a healthier snack option.
- Check chips frequently during the last 5-10 minutes of baking to prevent burning, as ovens may vary in temperature intensity.
- Store completely cooled chips in an airtight container to maintain crispness and enjoy within 2-3 days for best quality.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 48 kcal
- Sugar: 1.5 g
- Sodium: 120 mg
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 3 mg