Crunchy zucchini chips are the perfect healthy snack! They’re sliced thin, baked until crispy, and seasoned to perfection. You’ll love the crunch with every bite!
These chips are not just tasty but also a fun way to enjoy veggies. I love munching on them while watching a movie—way better than potato chips, right? 😄
Key Ingredients & Substitutions
Zucchinis: Medium zucchinis work best for this recipe since they have the right balance of size and moisture. If you can’t find zucchinis, yellow squash is a good alternative.
Parmesan Cheese: I love using grated Parmesan for its rich flavor. If you’re looking for a dairy-free option, nutritional yeast adds a cheesy taste as well.
Panko Bread Crumbs: These breadcrumbs make the chips crispy! You can substitute regular bread crumbs, but the texture won’t be the same. For gluten-free options, use gluten-free panko.
Egg: If you want a vegan option, try a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for binding!
How Do You Get Zucchini Chips Extra Crispy?
To achieve the crispiest zucchini chips, moisture control is key! Here’s how I do it:
- Slice the zucchinis thinly—aim for 1/8 inch thick so they cook evenly.
- After slicing, sprinkle salt over the zucchini rounds and let them sit for 15-30 minutes. This helps draw out moisture.
- Pat them dry with a paper towel before breading. Less moisture means more crunch!
- Don’t overcrowd the baking sheet; give them space to crisp up nicely.
Following these tips, your chips will be perfectly crispy every time!
How to Make Crunchy Zucchini Chips
Ingredients You’ll Need:
- 2 medium zucchinis
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- Cooking spray or 2 tablespoons olive oil (for baking/frying)
- Optional: Ranch or your favorite dipping sauce
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 20-25 minutes for baking. You’ll have crispy, delicious zucchini chips ready in about 35 minutes—perfect for a quick and healthy snack!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). While it’s heating, line a baking sheet with parchment paper or give it a light grease with cooking spray to prevent sticking.
2. Slice the Zucchini:
Wash and dry the zucchinis thoroughly. Then, slice them into thin rounds, aiming for around 1/8 to 1/4 inch thick for best results. This ensures they cook evenly and get nice and crispy!
3. Make the Coating:
In a shallow bowl, mix together the grated Parmesan cheese, panko bread crumbs, garlic powder, paprika, salt, and black pepper. This flavorful coating will give your zucchini chips that irresistible crunch!
4. Prepare the Egg Wash:
In another bowl, beat the egg until well combined. The egg helps the breadcrumb mixture stick to the zucchini slices, so don’t skip this step!
5. Coat the Zucchini Slices:
Take each zucchini round and first dip it into the beaten egg, letting any excess drip off. Then, roll it in the breadcrumb mixture, pressing lightly to make sure the crumbs adhere well.
6. Arrange on Baking Sheet:
Place the breaded zucchini slices in a single layer on the prepared baking sheet. Give them some space to ensure they crisp up nicely during baking.
7. Add Some Extra Crisp:
For an extra crunchy finish, lightly spray the tops of the zucchini rounds with cooking spray or drizzle them with olive oil.
8. Bake Till Crispy:
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the zucchini chips are golden brown and crispy. Keep an eye on them to avoid burning—they can go from crispy to charred quickly!
9. Cool and Serve:
Once baked, remove the chips from the oven and let them cool for a few minutes. Serve them warm with ranch dressing or your favorite dip. Enjoy your crunchy, healthy snack!
Feel free to experiment with seasonings or different dipping sauces. These zucchini chips are sure to become a favorite!
Can I Use Different Types of Cheese?
Absolutely! While Parmesan adds a great flavor, you can use other cheeses like mozzarella or cheddar. Just keep in mind that they might not crisp up in the same way as Parmesan does.
What Should I Do if My Chips Are Not Crispy?
If your zucchini chips aren’t crispy, it could be due to moisture. Make sure to slice the zucchini thinly and pat them dry before breading. You can also bake them a little longer to achieve the desired crispiness, but watch them closely to prevent burning!
Can I Store Leftovers?
Yes, you can store leftover zucchini chips! Place them in an airtight container in the fridge for up to 2 days. To re-crisp them, just pop them back in the oven for a few minutes at 350°F (175°C).
How Can I Make This Recipe Gluten-Free?
To make gluten-free zucchini chips, simply substitute the panko bread crumbs with gluten-free panko or crushed gluten-free crackers. The rest of the recipe remains the same!