These Garlic Parmesan Zucchini Chips are crispy, tasty, and super easy to make! With just a sprinkle of garlic and parmesan, they make a perfect snack or side dish.
I can’t resist these chips when they come out of the oven! They are so crunchy and cheesy—sometimes, I eat half the batch before dinner. Oops! 🥴
Making these chips is a breeze. Just slice the zucchini, season, and bake. They are a healthier way to enjoy that satisfying crunch while sneaking in some veggies!
Key Ingredients & Substitutions
Zucchini: This is the star of the dish. Medium-sized zucchinis work best for even slices. If you can’t find zucchini, you could also use eggplant or yellow squash for a similar result.
Parmesan Cheese: It adds a rich flavor. If you’re looking for a dairy-free option, try nutritional yeast or a dairy-free cheese alternative. Freshly grated parmesan will give a creamier texture than pre-grated.
Panko Breadcrumbs: They create that nice crunch. If you’re out, regular breadcrumbs can be a substitute, though they won’t be as airy. Gluten-free panko breadcrumbs are available too!
Garlic: Fresh garlic provides excellent flavor. If you prefer a milder taste, use garlic powder instead, about 1 teaspoon for every 2 cloves of fresh garlic. You can adjust this based on your taste.
How Do I Ensure My Zucchini Chips Get Crispy?
Getting those zucchini chips crispy is key for the best texture. Here are some tips to help you achieve that crunchy finish:
- Slice Evenly: Aim for uniform 1/4 inch thickness for even cooking and crispness.
- Dry the Zucchini: After slicing, pat them dry with a paper towel to remove excess moisture.
- Don’t Overcrowd: Space the zucchini slices on the baking sheet without overlapping. This allows hot air to circulate and crisp them up.
- Use High Heat: Baking at 425°F helps to dehydrate the zucchini quickly, promoting crunchiness.
- Flip Halfway: Turning the chips midway through ensures both sides get crispy.
With these simple techniques, you’ll end up with deliciously crispy Garlic Parmesan Zucchini Chips in no time! Enjoy making them!
How to Make Garlic Parmesan Zucchini Chips
Ingredients You’ll Need:
- 2 medium zucchinis, sliced into 1/4 inch rounds
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- Cooking spray or olive oil for greasing the baking sheet
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prep and 15-20 minutes to bake, so you can have your delicious Garlic Parmesan Zucchini Chips ready in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high heat will help the chips become nice and crispy. Line a baking sheet with parchment paper, or give it a light spray with cooking spray or olive oil to prevent sticking.
2. Prepare the Egg Wash:
In a shallow bowl, take two large eggs and whisk them until they are well beaten. This will help the breadcrumbs stick to the zucchini.
3. Mix the Coating:
In another shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, minced garlic, dried Italian herbs, salt, and black pepper. Mix it well so all the flavors are evenly distributed.
4. Coat the Zucchini Slices:
Now it’s time to coat the zucchini slices! First, dip each slice into the beaten eggs, making sure to cover it completely. Then, transfer it to the cheese and breadcrumb mixture. Press down lightly to ensure the coating sticks well. Repeat this for all zucchini slices.
5. Arrange on the Baking Sheet:
Place the coated zucchini slices in a single layer on your prepared baking sheet. Try to make sure they are not overlapping so they can crisp up all around.
6. Add a Light Spray:
To get them extra crispy, lightly spray the tops of the zucchini slices with cooking spray or drizzle a small bit of olive oil over them.
7. Bake to Perfection:
Pop the baking sheet in the oven and bake for about 15-20 minutes. Remember to flip the chips halfway through cooking to ensure they get golden brown and crispy on both sides.
8. Cool and Serve:
Once done, carefully remove the baking sheet from the oven. Let the chips cool for a couple of minutes before serving. They will crisp up even more as they cool!
9. Enjoy Your Chips:
Serve your Garlic Parmesan Zucchini Chips hot, alongside a delicious dipping sauce like ranch or garlic aioli. Yum!
Enjoy your crispy, cheesy Garlic Parmesan Zucchini Chips!
Can I Use Other Types of Cheese?
Absolutely! While Parmesan is classic, you can also use shredded mozzarella for a melty texture or a sharp cheddar for a different flavor. Just keep in mind that the baking time might vary slightly depending on the cheese you choose.
How Should I Store Leftovers?
To store leftovers, place them in an airtight container in the fridge for up to 3 days. It’s best to reheat them in the oven at 350°F (175°C) for about 5-10 minutes to help restore some of their original crispiness.
What if I Don’t Have Panko Breadcrumbs?
No worries! You can use regular breadcrumbs instead. They won’t be quite as crispy as panko, but they’ll still work. For a healthier option, crushed nuts or ground oats can also be a good substitute.
Can I Make These Ahead of Time?
Yes! You can prepare the zucchini chips and coat them ahead of time. Store them unbaked in the fridge for up to a day, then bake them when you’re ready to serve. This way, you can enjoy fresh, crispy chips without much hassle!