Looking for a healthier alternative to satisfy your crunchy snack cravings? These Crispy Baked Zucchini Chips are the perfect solution! Coated in a flavorful mixture of panko breadcrumbs and parmesan cheese, these zucchini slices bake to golden perfection, delivering a satisfying crunch without the guilt. Whether you’re serving them as a snack, side dish, or appetizer, these chips are a great way to enjoy zucchini in a new and delicious way. Pair them with a Greek yogurt ranch dip for an extra burst of flavor.
Ingredients:
- 2 medium zucchini, cut into thin rounds about 1/8 inch thick
- 1.5 tablespoons olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
- Greek yogurt ranch for dipping (optional)
Instructions:
- Preheat the oven: Set your oven to 425°F (220°C). Prepare a baking sheet by either covering it with parchment paper or applying a light coat of oil to prevent food from sticking.
- Prepare the zucchini: Slice the zucchini into thin rounds, about 1/8 inch thick, and pat them dry with a paper towel to remove excess moisture.
- Coat the zucchini: In a small bowl, toss the zucchini slices with olive oil to ensure they are evenly coated.
- Make the breadcrumb mixture: In another bowl, combine the panko breadcrumbs, grated parmesan cheese, and salt. Mix well.
- Bread the zucchini: Dip each zucchini slice into the breadcrumb mixture, pressing lightly to ensure the coating sticks.
- Bake the zucchini chips: Bake in the preheated oven for 20-25 minutes, or until the zucchini chips are golden brown and crispy. Flip the slices halfway through to ensure even baking.
- Present: Take it out of the oven and allow it to cool for a few moments.Serve immediately with Greek yogurt ranch or your favorite dip for added flavor.
Conclusion:
Crispy Baked Zucchini Chips are a light and healthy snack that delivers plenty of crunch without the need for deep frying. The combination of panko breadcrumbs and parmesan cheese creates a deliciously crispy coating, while the baked zucchini stays tender inside. These chips are perfect for dipping in Greek yogurt ranch or enjoying on their own. Whether you’re serving them as an appetizer or a side, they’re a guilt-free treat that’s easy to make and enjoy.
Crispy Baked Zucchini Chips with Parmesan
Ingredients
- 2 medium zucchini cut into thin rounds about 1/8 inch thick
- 1.5 tablespoons olive oil
- 1/3 cup panko breadcrumbs
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon salt
- Greek yogurt ranch for dipping optional
Instructions
- Preheat the oven: Set your oven to 425°F (220°C). Prepare a baking sheet by either covering it with parchment paper or applying a light coat of oil to prevent food from sticking.
- Prepare the zucchini: Slice the zucchini into thin rounds, about 1/8 inch thick, and pat them dry with a paper towel to remove excess moisture.
- Coat the zucchini: In a small bowl, toss the zucchini slices with olive oil to ensure they are evenly coated.
- Make the breadcrumb mixture: In another bowl, combine the panko breadcrumbs, grated parmesan cheese, and salt. Mix well.
- Bread the zucchini: Dip each zucchini slice into the breadcrumb mixture, pressing lightly to ensure the coating sticks.
- Bake the zucchini chips: Bake in the preheated oven for 20-25 minutes, or until the zucchini chips are golden brown and crispy. Flip the slices halfway through to ensure even baking.
- Present: Take it out of the oven and allow it to cool for a few moments. Serve immediately with Greek yogurt ranch or your favorite dip for added flavor.