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In recent years, there has been a significant shift towards healthier eating habits, with more people seeking nutritious alternatives to traditional snack foods. The rise of health-conscious diets has led to an increased demand for snacks that are not only delicious but also packed with nutrients. Among the plethora of options available, Crispy Jalapeño Zucchini Chips have emerged as a standout choice. This delightful snack combines the mild, refreshing taste of zucchini with the spicy kick of jalapeños, creating a unique and satisfying experience for your taste buds.

Crispy Jalapeño Zucchini Chips

Discover the delicious world of Crispy Jalapeño Zucchini Chips—your new favorite healthy snack! This tasty treat merges the lightness of zucchini with the spicy kick of fresh jalapeños. Low in calories and rich in essential nutrients, these chips are a guilt-free alternative to traditional snacks. Simple to make with wholesome ingredients, they’re perfect for satisfying cravings while keeping health goals in check. Experience the crunch and flavor of these delightful chips today!
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Ingredients
  

2 medium zucchinis

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 cup grated Parmesan cheese

1-2 fresh jalapeños, finely chopped (adjust based on spice preference)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

Olive oil spray (or regular olive oil)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.

    Prepare the Zucchini: Wash and dry the zucchinis. Cut off the ends and slice them into thin rounds, about 1/8 inch thick. For extra crispiness, you can sprinkle the slices with salt and let them sit for about 20 minutes to draw out excess moisture, then pat them dry.

      Set Up the Dredging Stations: In one bowl, place the all-purpose flour. In a second bowl, whisk the eggs until well beaten. In a third bowl, combine panko breadcrumbs, Parmesan cheese, jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper.

        Bread the Zucchini Slices: Take each zucchini slice and coat it first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any extra to drip off, and finally press it into the panko mixture until fully coated. Repeat with all slices.

          Arrange on Baking Sheet: Place the breaded zucchini chips in a single layer on the prepared baking sheet. Spray or drizzle a little olive oil over the top of them to help achieve that crispy texture.

            Bake: Bake in the preheated oven for about 20-25 minutes, or until golden brown and crispy. You may want to flip them halfway through for even cooking.

              Serve: Once baked, allow them to cool slightly before serving. Enjoy these crispy chips with a side of ranch or guacamole for dipping!

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings