Zucchini Parmesan Crisps

In the world of healthy snacking, few options are as appealing as Crispy Zucchini Parmesan Chips. This dish delights not only the taste buds but also the health-conscious eater, offering a guilt-free alternative to traditional potato chips. With their satisfying crunch and savory flavor, these zucchini chips have gained significant popularity as a versatile snack or side dish. Whether you are looking to serve them at a party, enjoy them with a dip, or simply indulge in a nutritious treat, these chips provide a delicious way to incorporate more vegetables into your diet.

Discover the joy of healthy snacking with Crispy Zucchini Parmesan Chips! These delicious chips are not only a guilt-free alternative to traditional potato snacks but also packed with nutrients. Made with fresh zucchini, savory Parmesan, and a flavorful coating, they achieve the perfect crunch when baked. Enjoy them on their own, paired with dips, or as a tasty side to your meals. This simple recipe opens the door to a world of flavorful, vegetable-centric snacking!

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Ingredients

2 medium zucchinis

1 cup grated Parmesan cheese

1 cup breadcrumbs (Italian seasoned or panko for extra crunch)

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon salt

Freshly cracked black pepper (to taste)

Olive oil spray (for baking)

Optional: Marinara sauce for dipping

Instructions

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

Prepare the zucchinis: Wash and dry the zucchinis. Cut off the ends, then slice them into thin rounds, about ¼ inch thick. You can also slice them into long strips for a chip-like feel.

Remove excess moisture: Place the zucchini slices on a clean towel or paper towels. Lightly sprinkle with salt and let them sit for about 15-20 minutes to draw out moisture. Afterward, pat them dry with additional towels.

Make the coating: In a shallow bowl, mix the breadcrumbs, grated Parmesan, garlic powder, onion powder, oregano, salt, and black pepper together until well combined.

Prepare the egg wash: In another bowl, beat the two eggs until they are well mixed.

Coat the zucchini slices: Dip each zucchini slice into the egg wash, allowing any excess to drip off. Then, coat it in the breadcrumb mixture, pressing gently to adhere the mixture to the slice. Repeat this step until all slices are coated.

Arrange on the baking sheet: Place the coated zucchini slices in a single layer on the prepared baking sheet. Make sure they aren’t overlapping to ensure even cooking.

Spray and bake: Lightly spray the coated slices with olive oil spray, which helps them crisp up nicely. Bake in the preheated oven for 15-20 minutes, or until they are golden brown and crispy, flipping them halfway through for even baking.

Serve: Remove the zucchini crisps from the oven and let them cool slightly. Serve with marinara sauce for dipping if desired. Enjoy your crispy delight!

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4