These crispy, cheesy zucchini chips are a delicious low-carb side dish or snack. They’re easy to make and come out golden and crunchy from the oven.
Ingredients
- 2 medium zucchini, sliced into â…›-inch rounds
- ½ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs
- 1 large egg, beaten
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- Cooking spray
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray.
- In a shallow bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, salt, and black pepper.
- Dip each zucchini slice into the beaten egg, allowing any excess to drip off.
- Press both sides of each slice into the Parmesan mixture until well coated.
- Arrange the coated zucchini slices in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray for extra crispiness.
- Bake for 20–25 minutes, flipping the slices halfway through, until they are golden brown and crispy.
- For even crispier chips, broil for 1–2 minutes at the end, watching carefully to prevent burning.
- Serve immediately with your favorite dipping sauce such as marinara, ranch, garlic aioli, or spicy yogurt dip.
Tips
- Pat the zucchini slices dry with paper towels before coating to help them crisp up.
- Freshly grated Parmesan creates the best flavor and texture.
- Don’t overcrowd the baking sheet—leave a little space between slices so they roast instead of steam.
- These are best enjoyed fresh, as they lose their crispiness after sitting.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4
