These crispy baked zucchini chips are a fun and healthy snack! They’re light, crunchy, and super easy to make, perfect for munching while watching your favorite show.
I love dipping them in ranch or salsa. Seriously, they disappear faster than you can say “zucchini”! And trust me, they’re way better than store-bought chips! 🍽️
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis are a must for this recipe. Look for firm ones without soft spots. If you don’t have zucchini, try using eggplant or even thinly sliced potatoes as alternatives.
Parmesan Cheese: I love the flavor boost it gives, but you can use other cheeses like Pecorino Romano or nutritional yeast for a vegan option. Just remember, nutritional yeast won’t give you the bite but adds a nice cheesy flavor!
Panko Breadcrumbs: These create a lighter, crunchier texture compared to regular breadcrumbs. If you’re out of panko, you can crush some plain crackers or use regular breadcrumbs, although they might not be as crispy.
Olive Oil: This is important for helping the chips crisp up in the oven. If you want to avoid oil, you can use a light cooking spray, but the flavor won’t be as rich.
How Do I Ensure My Zucchini Chips Are Crispy?
The trick to crispy zucchini chips lies in the slicing and baking process. Here’s how to get that perfect crunch:
- Slice your zucchini into uniform, thin rounds (about 1/8 inch thick). This helps them cook evenly.
- Coat the slices lightly in olive oil. Too much oil can make them soggy, so just enough to cover them evenly.
- Spread them out in a single layer on your baking sheet. Overlapping chips will steam instead of bake.
- Flip the chips halfway through baking. This promotes even crisping.
- Watch closely during the last few minutes to avoid burning, as ovens can vary.
Let them cool slightly after baking to help them crisp up even more before you dig in!
Crispy Baked Zucchini Chips Easy Snack Recipe
Ingredients You’ll Need:
- 2 medium zucchinis, thinly sliced into rounds
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and about 15-20 minutes to bake. So, you can enjoy your delicious zucchini chips in about 30-35 minutes total. Perfect for a quick snack or party appetizer!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 425°F (220°C). This high temperature will help your chips turn out nice and crispy! While the oven is heating up, line a baking sheet with parchment paper or give it a light grease to prevent sticking.
2. Mixing the Coating:
In a shallow bowl, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, salt, and pepper. This delicious coating is what gives the zucchini chips their crunch and flavor!
3. Preparing the Zucchini:
Take your thinly sliced zucchini rounds and toss them in olive oil. Make sure they are evenly coated but don’t drown them in oil—just enough to help the breadcrumbs stick!
4. Coating the Zucchini:
Now it’s time to bread the zucchini! Dip each slice into the breadcrumb mixture, pressing gently to make sure the coating sticks well to both sides. Keep them on the plate or baking sheet as you work through all the slices.
5. Arranging on the Baking Sheet:
Once all slices are coated, lay them out in a single layer on the prepared baking sheet. Be sure not to overlap them too much, as this prevents them from getting crispy.
6. Baking the Chips:
Slide the baking sheet into the preheated oven and bake for about 15-20 minutes. You’ll want to flip the zucchini chips halfway through baking to ensure even crispness. Keep an eye on them, as cooking times can vary depending on your oven!
7. Cooling:
After baking, remove the zucchini chips from the oven and let them cool for a few minutes. They will become even crispier as they cool.
8. Serving:
Finally, garnish with fresh chopped parsley if you’d like, and serve your beautiful, crispy zucchini chips! Enjoy them alone or with your favorite dip!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can use eggplant, sweet potatoes, or even potatoes to make similar crispy chips. Just make sure to adjust the cooking time, as different vegetables may take longer or shorter to become crispy.
How Do I Store Leftover Zucchini Chips?
Store any leftover zucchini chips in an airtight container at room temperature for up to 2 days. To keep them crispy, avoid refrigerating, as moisture can make them soggy. You can also re-crisp them in the oven for a few minutes if they become soft.
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also try using ground almonds or cornmeal as alternative coatings for a unique flavor!
How Can I Make These Chips Spicier?
If you like a kick, add some cayenne pepper, red pepper flakes, or a bit of paprika to the breadcrumb mixture. Adjust the amount to your preference for a delicious spicy twist!
