Crispy Baked Zucchini Chips

Zucchini is one of nature's most versatile vegetables, gracing our tables in countless forms, from sautéed to spiralized. It’s not just a staple in salads and stir-fries; zucchini also shines in the world of snacks. Enter baked zucchini chips—an innovative and healthier alternative to traditional potato chips. These crispy delights offer all the satisfaction of crunching on a snack without the guilt that often accompanies processed options.

Discover the joy of homemade baked zucchini chips, a healthy alternative to traditional snacks. With just a few simple ingredients, you can create crispy, flavorful bites perfect for any occasion. Loaded with nutrients, zucchini offers a guilt-free way to satisfy your crunch craving. Customize your chips with various seasonings and dips for a delightful snack that can elevate movie nights, game days, or casual munching. Enjoy the satisfaction of making a nutritious snack right in your kitchen!

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Ingredients

2 medium zucchinis

1 cup breadcrumbs (panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

1 tablespoon olive oil

Cooking spray

Instructions

Preheat the Oven: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper and set aside.

Prepare the Zucchini: Wash and dry the zucchinis. Slice them into thin rounds (about 1/8 inch thick) using a sharp knife or a mandoline for even pieces.

Draining Excess Moisture: Arrange the sliced zucchini on paper towels, sprinkle lightly with salt, and let them sit for 20-30 minutes. This helps to draw out moisture, making the chips crispier.

Prepare the Breading Station: In one shallow bowl, beat the eggs and olive oil together. In another bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.

Coat the Zucchini Slices: Pat the zucchini slices dry with paper towels. Dip each slice first into the egg mixture, allowing any excess to drip off, then coat both sides with the breadcrumb mixture, pressing gently to adhere.

Arrange on Baking Sheets: Place the coated zucchini slices in a single layer on the prepared baking sheets. Make sure they do not overlap to ensure even baking.

Bake the Chips: Spray the tops of the zucchini chips lightly with cooking spray to help them crisp up. Bake in the preheated oven for 1.5 to 2 hours, until the chips are golden and crispy, flipping them halfway through for even cooking.

Cool and Serve: Once baked, remove the sheets from the oven and let the zucchini chips cool on the baking sheets for about 10 minutes. They will continue to crisp up as they cool. Serve warm or at room temperature, and enjoy your crispy baked zucchini chips with your favorite dipping sauce!

Prep Time: 15 min | Total Time: 2 hours 45 min | Servings: 4