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To make your baked zucchini parmesan chips, gather these main ingredients: - 2 medium zucchinis, thinly sliced - 1 cup grated Parmesan cheese - 1 cup breadcrumbs (panko for extra crunch) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - 2 large eggs, beaten - Olive oil spray These ingredients create a tasty snack. Zucchini gives a fresh crunch, while the Parmesan adds a salty kick. You can spice things up with these optional ingredients: - Red pepper flakes for heat - Fresh herbs like basil or thyme - A squeeze of lemon juice for brightness These extras let you customize your chips. Try them out to find your favorite combination! One serving of these baked zucchini parmesan chips has: - Calories: 210 - Protein: 10g - Carbohydrates: 14g - Fat: 14g This snack is not only tasty but also packed with nutrients. Enjoy these chips guilt-free! For the full recipe, check out the instructions above. Start by gathering all your ingredients. You need two medium zucchinis, grated Parmesan cheese, breadcrumbs, eggs, and seasonings. Slice the zucchinis thinly. Thin slices help them bake evenly and get crisp. In a shallow bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, paprika, salt, and pepper. This mix adds a great flavor. In another bowl, beat the eggs until smooth. You will dip the zucchini slices in this egg mix to help the coating stick. Preheat your oven to 425°F (220°C). This high heat helps the chips get crispy. Line a baking sheet with parchment paper for easy cleanup. Take a zucchini slice, dip it in the egg mix, and let the extra egg drip off. Then coat it in the breadcrumb mix, pressing lightly to ensure it sticks well. Place the coated slices on the baking sheet in a single layer. Lightly spray the chips with olive oil spray. This adds moisture and helps them crisp up. Bake for about 20-25 minutes, flipping halfway through. Look for a golden brown color on the chips to know they are done. To get the crispiest chips, remember a few key tips. First, ensure your zucchini slices are thin and evenly cut. Uneven slices lead to some being soft and others crispy. Second, do not overcrowd the baking sheet. Give each chip space to breathe. This allows hot air to circulate around them. Lastly, to add extra crunch, use panko breadcrumbs. They are light and airy, giving you that perfect crunch. For more delicious details, check the Full Recipe. When making baked zucchini Parmesan chips, avoid thick slices. Thin slices cook better. If your zucchini is wet, it will steam instead of crisp. Always pat the slices dry before coating. Another mistake is not using enough seasoning. A good amount of salt and spices makes a big difference. Lastly, don’t skip the olive oil spray. It helps with browning and crisping. To slice zucchini, use a sharp knife or a mandoline for even cuts. Aim for 1/4 inch thick slices. This size helps them cook evenly and get crispy. If you have a variety of zucchini, mix them for fun colors and flavors. Make sure to slice all the pieces the same thickness so they bake at the same rate. If you have leftover chips, let them cool completely. Store them in an airtight container at room temperature. They will stay crispy for about two days. If you want them to last longer, you can freeze them. Just place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to eat, reheat them in the oven for that fresh, crispy texture. For the full recipe, check out the main article. {{image_2}} If you want to make these chips gluten-free, use gluten-free breadcrumbs. Some brands offer great taste and crunch. You can also use ground almonds or crushed rice crackers as a substitute. Both options will still give you a nice flavor and texture. To add a kick, mix in some cayenne pepper or chili powder into the breadcrumb mix. You can also use a mix of herbs like basil, thyme, or rosemary to boost the flavor. This simple change makes them exciting and unique. If you want to try different cheeses, use cheddar or a dairy-free cheese for a twist. These cheeses melt and crisp well, giving you a new taste. Experiment with your favorites to find the best combination. For the full flavor experience, refer to the Full Recipe. Baked zucchini parmesan chips are great on their own, but dipping sauces add fun. Try marinara sauce for a classic taste. Ranch dressing gives a creamy twist. You can also use a spicy sriracha mayo for a kick. These sauces make each bite exciting. Presentation matters! Serve your chips on a wooden board for a rustic look. Add small bowls of different dips. You can also include fresh veggies like carrot sticks or celery for color. This makes your platter not just tasty, but pretty too. These chips are perfect as a snack or side dish. Serve them with grilled chicken or fish for a balanced meal. They also pair well with salads. You can enjoy them during movie night or at a picnic. No matter when you eat them, they add crunch and flavor. To store your baked zucchini parmesan chips, place them in an airtight container. Keep them in your kitchen or pantry. They stay fresh for about two to three days. If you want to keep them longer, put them in the fridge. Just remember that they may lose some crunch. Yes, you can freeze zucchini chips. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the chips to a freezer bag. They can last up to three months in the freezer. If your chips turn out soggy, you can try reheating them. Preheat your oven to 400°F (200°C). Spread the chips on a baking sheet and bake for about 5 to 10 minutes. This will help them crisp up again. You can also check the thickness of your slices next time. Thinner slices usually turn out crispier. To make baked zucchini chips without breadcrumbs, you can use ground nuts or seeds. Almond flour or crushed nuts can add flavor and crunch. Simply replace the breadcrumbs with your choice of ground nuts. Follow the same steps in the recipe. This makes a great option for grain-free diets. In summary, this blog post covers how to make delicious baked zucchini chips. We discussed the key ingredients, steps to prepare and bake, and tips for the perfect crisp. Avoid common mistakes and try different flavors for fun. Serving suggestions help you enjoy these chips in new ways. Remember, making these chips is easy and satisfying. With practice, you’ll become a pro at this healthy snack. Now, grab your zucchini and start baking!

Baked Zucchini Parmesan Chips

Indulge in a guilt-free snack with these Crispy Baked Zucchini Parmesan Chips! This easy recipe uses fresh zucchinis, a crispy breadcrumb coating, and savory Parmesan for a delightful crunch. Perfect for parties or as a healthy treat, these chips are just 40 minutes away. Click through to explore the full recipe and impress your family and friends with this tasty twist on snacking!
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Ingredients
  

2 medium zucchinis, thinly sliced

1 cup grated Parmesan cheese

1 cup breadcrumbs (panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

2 large eggs, beaten

Olive oil spray

Instructions
 

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, garlic powder, onion powder, dried oregano, paprika, salt, and pepper.

      In another shallow bowl, beat the eggs until mixed.

        Take a slice of zucchini, dip it in the beaten eggs, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing lightly to ensure coverage.

          Arrange the coated zucchini slices in a single layer on the prepared baking sheet.

            Lightly spray the chips with olive oil spray to help them crisp up during baking.

              Bake in the preheated oven for about 20-25 minutes, or until the chips are golden brown and crispy, flipping halfway through for even cooking.

                Once baked, allow the chips to cool for a couple of minutes before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the zucchini chips on a rustic wooden board with a small bowl of marinara sauce for dipping. Garnish with a sprinkle of fresh parsley for a pop of color.