Crispy Zucchini Chips

$- 2 medium zucchinis - 1 cup breadcrumbs (preferably Panko) - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 eggs - Olive oil spray When I make crispy zucchini chips, I always start by gathering my ingredients. Fresh zucchinis are key. I prefer medium-sized ones for the best crunch. Using Panko breadcrumbs gives the chips an extra crispy texture. Next, I add Parmesan cheese to the breadcrumbs. It adds a rich flavor to the chips. Garlic powder and paprika give the chips a nice kick. I use salt and black pepper for balance. I beat two eggs in a bowl. The eggs help the breadcrumbs stick to the zucchini. Lastly, I keep olive oil spray handy. It gives the chips that golden color and crunch. - Calories per serving: Approximately 150 - Macronutrients breakdown: - Protein: 8g - Fat: 7g - Carbohydrates: 15g These chips are not just tasty; they’re also healthy. Each serving is about 150 calories, making them a great snack. With 8 grams of protein, they help keep you full. The fat comes mainly from the cheese and olive oil, while the carbs come from the zucchini and breadcrumbs. Enjoy these chips guilt-free! To make crispy zucchini chips, start by slicing the zucchinis. Use two medium zucchinis and cut them thin, about 1/8 inch thick. Thin slices help them cook evenly. If they are too thick, they might not get crispy. To achieve even thickness, I recommend using a sharp knife or a mandoline slicer. A mandoline makes it easy to get consistent slices. Try to slice all the pieces as close to the same size as you can. This way, they will bake at the same rate. Next, get your coatings ready. In a mixing bowl, combine 1 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix them well. This mix will give your chips a great flavor. Using Panko breadcrumbs is important for extra crispiness. They are lighter and provide better crunch than regular breadcrumbs. If you want that perfect crunch, stick with Panko! Now, let’s bake those chips! Preheat your oven to 225°F (110°C). It’s best to bake them low and slow. Line a large baking sheet with parchment paper for easy clean-up. Once your oven is ready, dip each zucchini slice into 2 beaten eggs. Let the extra egg drip off. Then coat the slice in the breadcrumb mix. Press gently so the mix sticks well. Place the slices on the baking sheet in a single layer. After placing them, lightly spray the tops with olive oil. This helps them crisp up nicely. Bake the zucchini chips for about 1.5 hours. Flip them halfway through to ensure they cook evenly. They are done when golden brown and crispy. When finished, take them out and let them cool slightly before serving. Enjoy your crispy zucchini chips! To make your zucchini chips extra crispy, even coating is key. When you dip each slice in the egg, let the extra drip off. This step helps the breadcrumbs stick better. The more even the coating, the crispier your chips will be. Using olive oil spray also helps. Lightly spray the tops of the zucchini chips before baking. This adds flavor and helps them brown nicely. Don’t soak them; a light mist will do the trick. It’s all about balance for that perfect crunch! One big mistake is overcrowding the baking sheet. If you pile the zucchini slices too close, they won’t cook evenly. Give them space! Lay them out in a single layer for better air circulation. Another mistake is skipping parchment paper. This paper keeps the chips from sticking to the pan. It also makes cleaning up easier. Always line your baking sheet with parchment for the best results. {{image_2}} You can make your crispy zucchini chips even better with different spices and seasonings. Try adding some cayenne pepper for heat or a little onion powder for a savory kick. You can also use Italian seasoning for a herby touch. Fresh herbs like rosemary or thyme work great too. Just sprinkle them on before baking. These simple changes can boost the flavor and make your snack more exciting. If you want to switch things up, consider using gluten-free breadcrumbs. They will still give you that crunch you crave. Cornmeal is another fun option. It gives a nice texture and a slightly sweet taste. Just replace the breadcrumbs with equal amounts of cornmeal. Experimenting with these options can lead to tasty new results. To keep your crispy zucchini chips fresh, store them in a cool place. Use an airtight container to keep out air and moisture. You can also add a paper towel inside to absorb any extra moisture. This helps maintain their crunch. If you want, you can place the chips in a resealable bag, but make sure to squeeze out the air before sealing. When it's time to enjoy your leftover zucchini chips, reheating is key. Preheat your oven to 350°F (175°C). Spread the chips on a baking sheet in a single layer. Bake them for about 10 minutes. This brings back that lovely crispiness. Avoid using the microwave, as it can make the chips soggy. Always keep an eye on them to prevent burning. To make zucchini chips in an air fryer, you need to adjust the cooking time and temperature. Set your air fryer to 375°F (190°C). Cook the zucchini chips for about 15 to 20 minutes. Flip them halfway through for even cooking. Check for crispiness; they should be golden brown when done. Yes, you can use other vegetables for chips! Try carrots, sweet potatoes, or eggplant. Slice them thinly for the best results. Each vegetable may require slight changes in cook time. Experiment with different spices to match each veggie's flavor. Look for a golden brown color and a crispy texture. The chips should feel light and crunchy. If they still seem soft, give them a few more minutes in the oven. Remember to flip them halfway through baking for even doneness. In this blog, we covered how to make crunchy zucchini chips. You learned about the key ingredients and the steps to prepare and bake them. I shared tips for achieving crispiness, avoiding common mistakes, and variations for fun flavors. Proper storage and reheating methods help keep your chips tasty. Zucchini chips are a healthy snack choice, easy to make, and fun to customize. Most importantly, enjoy the process and get creative with your flavors!$

Satisfy your snack cravings with these delicious crispy zucchini chips! Made with just a handful of ingredients like fresh zucchinis, Parmesan cheese, and a blend of spices, these guilt-free chips are baked to perfection for an irresistible crunch. Perfect for parties or a healthy treat any time, you'll love how easy they are to make. Ready to elevate your snacking game? Click through to discover the full recipe and presentation tips!

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Ingredients

2 medium zucchinis, sliced thin (about 1/8 inch thick)

1 cup breadcrumbs (Panko for extra crispiness)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

2 eggs, beaten

Olive oil spray

Instructions

Preheat your oven to 225°F (110°C). Line a large baking sheet with parchment paper.

In a mixing bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. Mix well to ensure even distribution of spices.

Dip each zucchini slice into the beaten eggs, letting the excess drip off.

Transfer the zucchini slices into the breadcrumb mixture, pressing lightly to ensure an even coating on both sides. Place the coated slices on the prepared baking sheet in a single layer.

Lightly spray the tops of the zucchini chips with olive oil to promote crispiness.

Bake in the oven for about 1.5 hours, flipping the chips halfway through, until they are golden brown and crispy.

Remove from the oven and let them cool slightly before serving.

Prep Time, Total Time, Servings: 15 mins | 1.5 hrs | 4 servings

- Presentation Tips: Serve the crispy zucchini chips in a small basket lined with parchment paper for a rustic touch. Pair with a spicy avocado dip or a tangy yogurt sauce for added flavor and dipping fun!