Description
2 medium zucchini, sliced into 1/4-inch rounds
1/2 cup breadcrumbs (panko or Italian-style)
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 tablespoon olive oil
Cooking spray
Directions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
In a small bowl, whisk the egg and olive oil together.
In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dip each zucchini round into the egg mixture, then coat with the breadcrumb mixture, pressing gently to adhere.
Place coated zucchini rounds in a single layer on the prepared baking sheet.
Bake for 20–22 minutes, flipping halfway, until golden brown and crispy.
Serve warm with marinara sauce or ranch dressing for dipping.
Prep Time: 10 minutes, Cooking Time: 20 minutes, Total Time: 30 minutes, Kcal: 120 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect baked zucchini chips every time.
- Prep the Zucchini: Wash and dry two medium zucchini thoroughly. Slice them into uniform 1/4-inch rounds. Consistent thickness ensures even cooking.
- Set Up Your Breading Station: In one shallow bowl, whisk together 1 large egg and 1 tablespoon of olive oil. In a second bowl, combine 1/2 cup breadcrumbs, 1/3 cup grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
- Bread the Rounds: Working one at a time, dip a zucchini round into the egg wash, letting excess drip off. Then, press it firmly into the breadcrumb mixture, coating both sides. The gentle pressure helps the coating stick during baking.
- Arrange for Baking: Place the coated rounds in a single layer on a parchment-lined baking sheet sprayed with cooking spray. Do not overcrowd them, as this will cause steaming instead of crisping.
- Bake to Perfection: Bake in a preheated 425°F (220°C) oven for 10-11 minutes. Carefully flip each chip and bake for another 10-11 minutes until they are deeply golden brown and crispy.
Serving Suggestions
These versatile zucchini chips are more than just a snack. Serve them warm as an appetizer with marinara sauce, ranch dressing, or a cool tzatziki. They make an excellent, healthier side dish for burgers, grilled chicken, or fish. For a fun twist, crumble them over a fresh garden salad to add a satisfying crunch.
How-to Summary
To make crispy baked zucchini chips, slice zucchini into rounds, dip in an egg wash, coat with a seasoned Parmesan-breadcrumb mixture, and bake at 425°F for 20-22 minutes, flipping halfway through, until golden and crisp.
Frequently Asked Questions
Can I use regular breadcrumbs instead of panko?
Yes, but panko breadcrumbs create a lighter, airier, and crispier texture. Regular breadcrumbs will result in a denser, finer coating.
How do I prevent the chips from becoming soggy?
The key is to avoid excess moisture. Thoroughly dry the zucchini slices before breading, use parchment paper, ensure they are in a single layer, and let them cool on a wire rack instead of a plate after baking.
Can I make these ahead of time?
They are best served immediately. For prep, you can bread the zucchini rounds and keep them refrigerated on the baking sheet for up to 2 hours before baking.
Are these chips gluten-free?
To make them gluten-free, use certified gluten-free panko breadcrumbs or almond flour in place of the regular breadcrumbs.
Can I air fry these zucchini chips?
Absolutely. Air fry at 400°F for 10-12 minutes, shaking the basket halfway through, until crispy. You may need to cook in batches.
Common Mistakes to Avoid
- Skipping the Drying Step: Not patting the zucchini slices dry leads to a wet coating that won’t crisp up.
- Uneven Slicing: Using inconsistent thickness causes some chips to burn while others remain undercooked.
- Overcrowding the Pan: Placing chips too close together steams them. Always use a single layer.
- Not Flipping Halfway: Skipping the flip results in one soggy side. Flipping is essential for even browning.
- Using Freshly Grated vs. Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can prevent proper browning and crispiness.
Conclusion
These crispy baked zucchini chips are a delicious and simple way to enjoy a vegetable-forward snack or side dish. By following the step-by-step guide and avoiding common pitfalls, you can achieve a perfectly golden, crunchy result that rivals fried versions. With endless serving possibilities and helpful tips for customization, this recipe is sure to become a regular in your healthy cooking repertoire.
