Enjoy this inventive take on baked zucchini slices that transforms simple zucchini into an irresistibly crunchy snack. Infused with garlic, Parmesan, and panko, each slice promises a burst of flavor with every bite. Whether enjoyed solo or shared with friends, this dish elevates the humble vegetable to a delightful experience.

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I recently discovered this awesome take on zucchini chips that really surprised me with its crunch. I know how hard it is to get that perfect crisp without frying, so I had to try a baked version.

I tossed 2 medium zucchinis, sliced into 1/8 inch rounds, in just 1 tablespoon of olive oil then coated them in a mix of 1/2 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese. I added a pinch of garlic powder, salt and ground black pepper to amp up the flavor.

When they finished baking, these chips came out unbelievably crispy like zucchinis turned into golden snacks that satisfy that craving for crunchy food recipes. I love serving them as a side dish or even as a quick healthy snack.

Its kinda cool how something so simple can redefine what zucchini snacks can be, leaving that perfect balance of flavor and crunch.

Why I Like this Recipe

I really love this recipe because it’s super easy to make and it turns out crispy every time. I like that the zucchini gets coated so nicely with the panko and Parmesan, giving it a cool crunch and a burst of flavor that makes me feel like im treatin myself.

Another reason is that its healthy and tasty at the same time. I know its not the same as a heavy snack, but it filles me up and makes me feel a bit better about my choices, even when I’m craving something salty.

Plus, it’s fun to make. I enjoy slicing up the zucchinis and mixin the breadcrumbs with garlic powder and salt, and the fact that it’s all put together in like 15-20 minutes makes it perfect when im in a hurry.

Lastly, i love how versatile it is. I can always tweak the seasonings to my liking or even try adding a little extra spice sometimes when im feeling bold.

Ingredients

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Fresh zucchinis supply fiber, vitamins, and a crisp taste that lightens every bite.
Olive oil gives healthy fats and a smooth richness that melds all ingredients nicely.
Panko breadcrumbs offer a delicate crunch and adds a binding carbohydrate texture to the dish.
Grated Parmesan cheese introduces savory protein and a tangy, salty finish that excites the palate.
Garlic powder infuses a warm, familiar flavor and hint of aromatic spice to the chips.
Salt boosts overall flavor by balancing tastes and enhancing natural ingredients without overpowering.
Ground black pepper offers a dash of heat and subtle flavor to complete this snack.

Ingredient Quantities

2 medium zucchinis, sliced into about 1/8 inch rounds

1 tablespoon olive oil

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon salt (or more if you like)

1/4 teaspoon ground black pepper

How to Make this

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1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. Slice the zucchinis into about 1/8 inch thick rounds and pat ’em dry with a paper towel.

3. Put the zucchini slices in a bowl and drizzle the olive oil over them, then toss so they get well coated.

4. In another bowl, mix together the panko breadcrumbs, grated Parmesan, garlic powder, salt, and black pepper.

5. Press each zucchini slice in the breadcrumb mix so that both sides get a nice coating.

6. Arrange the coated slices in a single layer on the prepared baking sheet, making sure they dont overlap.

7. Bake them in the oven for around 15-20 minutes.

8. Flip the slices halfway through baking to get both sides crispy.

9. Keep an eye on them as the last few minutes might need extra attention to avoid burning.

10. Once they are golden and crispy, remove from the oven and let them cool a bit before serving.

Equipment Needed

1. Oven – You’ll need one to preheat to 425°F and bake the zucchini slices
2. Baking sheet – A flat tray is required so the slices can bake evenly
3. Parchment paper – This helps avoid sticking and makes clean up easier
4. Knife and cutting board – For slicing the zucchinis to about 1/8 inch thick rounds
5. Paper towels – To pat the zucchini dry before coating them with olive oil
6. Mixing bowls (2) – One to toss the zucchini in olive oil and one to mix the breadcrumb, Parmesan, garlic powder, salt, and pepper
7. Measuring spoons and cups – To accurately add ingredients like olive oil, panko breadcrumbs, and seasonings
8. Grater – For getting that Parmesan cheese finely grated
9. Spatula or tongs – Useful for flipping the zucchini slices halfway through baking

FAQ

Can I use a different breadcrumb than panko? Yes, you can. Regular breadcrumbs work too but keep in mind that panko gives a crunchier texture so you might miss that extra crisp.

Do I have to use Parmesan cheese? Not necessarily. If you dont like Parmesan, you can try Pecorino Romano or another hard cheese but the flavor will be a bit different.

Why are my chips soggy sometimes? They might be too thick or your oven might not be hot enough. Make sure the zucchini slices are about 1/8 inch and preheat your oven well before baking.

Can I make this recipe gluten free? It can be tricky because panko is made from wheat. You would have to substitute it with a gluten free breadcrumb or crushed gluten free cereal.

How do I store leftovers? Store your cooked chips in an airtight container in the fridge. They are best enjoyed soon after baking so they may lose their crisp over time.

Do i need to flip the chips while baking? Yes, flipping them halfway through helps them cook evenly and get crispy on both sides.

Crispy Baked Zucchini Chips Recipe Substitutions and Variations

If you’re out of zucchinis, you could try yellow squash or even eggplant slices for a different twist on the chips.
If you dont have olive oil, feel free to swap in avocado oil or melted butter.
Instead of panko breadcrumbs, you can crush up a few cornflakes or use almond flour if you’re in a low carb mood.
No Parmesan? Pecorino Romano works fine, or you could even sprinkle on a little nutritional yeast for that cheesy flavor.
If you’re out of garlic powder, minced garlic is a good substitute, just keep in mind you may need to adjust the amount to taste.

Pro Tips

1. Make sure to pat the zucchini really dry before you coat em, cause any extra moisture can make the breadcrumbs soggy which isnt cool.
2. Dont skimp on the flipping action – turning the slices halfway through helps both sides get that yummy, crispy crunch.
3. Try tossing a little extra salt or your fav herbs, like basil or oregano, into the breadcrumb mix if youre feeling experimental.
4. For extra crispiness, let the slices cool on a wire rack for a couple of minutes after baking to help keep ’em crunchy.