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Baked Parmesan Zucchini Chips

Updated on 7 min read

Quick Description:

These Baked Parmesan Zucchini Chips are the perfect low-carb, healthy alternative to traditional potato chips. Coated in a savory mixture of parmesan cheese, garlic, and breadcrumbs, and baked to crispy perfection, these zucchini chips are full of flavor and texture. Whether you’re looking for a healthy snack, side dish, or a guilt-free appetizer, these baked zucchini chips are easy to make and irresistible.

Servings & Timing:

  • Servings: 4-6 servings
  • Prep Time: 10-15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30-40 minutes (depending on the thickness of your zucchini slices)
  • Rest Time: 5 minutes (to cool)

Ingredients List:

Vegetables:

  • 2 medium zucchinis (fresh, firm, and preferably organic for best flavor)
  • 1 tablespoon olive oil (or your preferred oil for brushing)

For the Coating:

  • 1/2 cup grated Parmesan cheese (use freshly grated for the best texture)
  • 1/4 cup panko breadcrumbs (for added crunch, or substitute with regular breadcrumbs for a softer texture)
  • 1 teaspoon garlic powder (adds rich, savory flavor)
  • 1/2 teaspoon dried oregano (for an earthy, herby note)
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (adjust to taste)
  • 1/4 teaspoon paprika (for a mild smokiness)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Optional:

  • 1/2 teaspoon red pepper flakes (if you like a spicy kick)

Instructions:

Step 1: Prepare the Zucchini

  1. Preheat your oven: Set your oven to 400°F (200°C). This temperature will allow the zucchini chips to crisp up perfectly while maintaining their flavor and texture.
  2. Wash and slice the zucchini: Wash the 2 medium zucchinis thoroughly. Slice them into 1/4-inch thick rounds. If you prefer thinner or thicker chips, adjust the slice thickness, but keep in mind that thinner slices will cook more quickly and be crispier.
  3. Remove excess moisture: Zucchini has a high water content, which can make the chips soggy if not removed. Place the sliced zucchini rounds between paper towels or a clean kitchen towel and gently press down to absorb the moisture.

Step 2: Coat the Zucchini Chips

  1. Prepare the coating mixture: In a shallow bowl or plate, combine the following ingredients:
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup panko breadcrumbs
    • 1 teaspoon garlic powder
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon paprika
    If you like a bit of spice, you can also add 1/2 teaspoon red pepper flakes for an extra kick.
  2. Coat the zucchini slices: Brush each zucchini slice with a thin layer of 1 tablespoon olive oil. Then, gently press each slice into the Parmesan and breadcrumb mixture, ensuring that both sides are well-coated. For best results, place the coated zucchini slices on a plate or tray as you go.

Step 3: Bake the Zucchini Chips

  1. Arrange the chips on a baking sheet: Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Arrange the zucchini slices in a single layer on the baking sheet, making sure they don’t overlap. This will help them cook evenly and get crispy on all sides.
  2. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, flipping the zucchini chips halfway through the cooking time to ensure they crisp up evenly. Keep an eye on them during the last few minutes of baking to prevent over-browning, especially the edges.
  3. Check for crispiness: The zucchini chips should be golden brown and crispy around the edges. If you like them extra crispy, you can leave them in the oven for an additional 5 minutes, but be careful not to burn them.

Step 4: Garnish and Serve

  1. Garnish (optional): Once the chips are done, remove them from the oven and let them cool slightly. For a fresh burst of flavor, sprinkle 2 tablespoons of fresh chopped parsley over the top, or serve them with a side of marinara sauce for dipping.
  2. Serve: Serve the chips warm as a snack, side dish, or appetizer. They can also be paired with a protein like grilled chicken or a fresh salad.

Additional Notes:

  • Thick vs. Thin Slices: If you slice the zucchini too thick, they may take longer to cook and could be less crispy. If you prefer your chips thinner, reduce the baking time to ensure they don’t burn. Ideally, try to keep the slices even for the best results.
  • How to Make Them Even Crunchier: For an extra crunchy coating, you can dip the zucchini slices in an egg wash (whisked egg with a bit of water) before dipping them in the Parmesan and breadcrumb mixture. This will give them an additional layer that crisps up beautifully in the oven.
  • Make Them Gluten-Free: If you need to make this recipe gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed almonds for extra crunch.
  • Serving Ideas:
    • Serve as a healthy snack or appetizer.
    • Pair with a refreshing yogurt-based dipping sauce, such as tzatziki or a spicy sriracha-mayo dip.
    • These zucchini chips can also be a great side dish for burgers, grilled meats, or a fresh salad.

Dietary Information (per serving, 3-4 chips):

  • Calories: 70-90 calories (depending on the thickness of the slices and the amount of oil used)
  • Protein: 3g
  • Carbohydrates: 5g
  • Fat: 5g
  • Fiber: 1g
  • Sugar: 2g
  • Sodium: 300mg

Note: Nutritional values may vary depending on the size of the zucchini, the type of breadcrumbs used, and the serving size.

Flavor Tips & Variations:

Flavor Boosters:

  • Add some lemon zest: For a bright, zesty flavor, sprinkle lemon zest over the zucchini chips after they come out of the oven.
  • Parmesan variations: Experiment with different types of cheese. A sharp aged cheddar, Asiago, or Romano would add a different flavor profile to the chips.

Creative Add-ins:

  • Add nuts: Add crushed almonds or walnuts to the breadcrumb mixture for an unexpected crunch.
  • Herb variations: Instead of oregano, you can use thyme, rosemary, or even basil for different herbaceous flavors.

Recipe Variations & Serving Suggestions:

Zucchini Chip Nachos:

  • Layer your baked zucchini chips on a plate, top them with melted cheese, diced tomatoes, avocado, and a drizzle of sour cream for a healthy take on nachos.

Zucchini Chips with Marinara Sauce:

  • Serve these chips with a bowl of warm marinara sauce for dipping. The sweet and tangy sauce pairs perfectly with the savory, cheesy zucchini chips.

Baked Zucchini Parmesan Casserole:

  • Instead of making individual chips, layer the zucchini rounds in a baking dish, top with the breadcrumb and cheese mixture, and bake as a casserole.

Storage & Make-Ahead:

  • Storage: These zucchini chips are best served fresh, but if you have leftovers, store them in an airtight container for up to 2 days. To keep them crispy, you can reheat them in a 350°F (175°C) oven for 5-7 minutes.
  • Freezing: If you want to make these chips ahead of time, you can freeze the unbaked zucchini rounds on a baking sheet. Once frozen, transfer them to a zip-top bag or airtight container and freeze for up to 3 months. When ready to bake, you can cook them straight from frozen, adding an extra 5 minutes to the baking time.

FAQs:

  • Can I use yellow squash instead of zucchini?
    • Yes, yellow squash will work just as well in this recipe. It will have a slightly different flavor, but still produce delicious, crispy chips.
  • Can I make these zucchini chips ahead of time?
    • While these zucchini chips are best served fresh, you can prepare them in advance and store them in the refrigerator for 1-2 days. If you’re planning to make them ahead of time, keep the dipping sauce and garnishes separate until ready to serve.
  • Can I make these chips in an air fryer?
    • Yes, you can make these zucchini chips in an air fryer. Preheat the air fryer to 375°F (190°C), place the zucchini slices in a single layer, and cook for 8-10 minutes, flipping halfway through.

Optional Personal Story:

These Baked Parmesan Zucchini Chips remind me of summer afternoons spent in my grandmother’s garden. She had a small vegetable patch, and zucchini was always in abundance. Whenever the harvest was ready, she would whip up all sorts of zucchini dishes. But my favorite was always her crispy, cheesy zucchini chips—perfectly golden and full of flavor. These chips are my tribute to her, and every time I make them, it’s like she’s right there with me.

Call-to-Action:

Ready to make these Baked Parmesan Zucchini Chips for your next snack or meal? Grab your zucchinis, preheat the oven, and start baking! Don’t forget to share your creations with me on Instagram. Tag me in your posts, and I’d love to see how they turned out. Enjoy!

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