Description
These crispy, cheesy zucchini chips are a healthier alternative to potato chips. Baked to perfection with a golden parmesan crust, they’re an easy and delicious snack, appetizer, or side dish. Perfect for dipping or enjoying on their own!
Ingredients
Scale
- 2 medium zucchinis, thinly sliced (about 1/8-inch thick)
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs (or almond flour for low-carb)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 1 egg
- 1 tbsp olive oil
Instructions
1. Preheat & Prep
- Preheat your oven to 200°C (400°F).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the Coating
- In a bowl, mix parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- In another bowl, beat the egg with olive oil.
3. Coat the Zucchini
- Dip each zucchini slice into the egg mixture, then coat with the parmesan mixture.
- Place the coated slices on the baking sheet in a single layer.
4. Bake
- Bake for 18-20 minutes, flipping halfway through, until golden brown and crispy.
- Serve warm with your favorite dipping sauce (ranch, marinara, or aioli).
Notes
- For extra crispiness, broil for 2 minutes at the end.
- Swap parmesan for cheddar or pecorino for a different flavor.
- Store leftovers in an airtight container and reheat in the oven or air fryer.