Description
Crispy, cheesy, and healthy, these Baked Parmesan Zucchini Chips are the perfect guilt-free snack or appetizer that’s easy to make and loaded with flavor.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 3 large eggs
- 1.5 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- Cooking spray (optional)
- Marinara or ranch for serving
Instructions
- Preheat the oven to 450°F and line two baking sheets with parchment paper.
- Slice the zucchini into 1/4-inch rounds and pat them dry with a paper towel.
- In a sealable bag, combine flour and garlic powder. Add zucchini slices and shake to coat.
- In a shallow bowl, whisk eggs with a pinch of salt and pepper.
- In another bowl, mix panko breadcrumbs and Parmesan cheese.
- Dip each zucchini slice in egg, then press into breadcrumb mixture to coat all sides.
- Place slices in a single layer on prepared sheets and spray lightly with cooking spray.
- Bake for 20–30 minutes, flipping halfway through, until golden and crispy.
- Serve warm with your choice of marinara or ranch dip.
Notes
- Use medium zucchini for best texture and fewer seeds.
- Don’t overcrowd baking sheets to ensure even crisping.
- For extra crunch, let coated slices rest 5 minutes before baking.
- Store leftovers in the fridge and reheat in oven or air fryer.
- Customize with different seasonings like paprika or Italian herbs.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 603mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 144mg