How do I make sure my zucchini chips are crispy?

To get the crispiest zucchini chips, make sure to slice the zucchini evenly into thin rounds, about 1/8 inch thick. The thinner the slices, the crisper the chips will be. Also, using a wire rack while baking allows air to circulate around the zucchini, preventing them from becoming soggy.

Can I make this recipe gluten-free?

Yes, you can easily make these zucchini chips gluten-free by using gluten-free breadcrumbs instead of regular panko breadcrumbs. This ensures that the recipe is suitable for those with gluten sensitivities or intolerances.

Can I store leftover zucchini chips?

While baked zucchini chips are best enjoyed fresh and crispy, you can store any leftovers in an airtight container for up to 2 days. To restore their crispiness, simply reheat them in the oven at 350°F (175°C) for 5-10 minutes.

Can I make these chips without Parmesan cheese?

Yes, if you prefer a dairy-free version, you can either omit the Parmesan cheese altogether or replace it with additional breadcrumbs. For a cheesy flavor without dairy, you can also try using nutritional yeast.

Crispy Baked Zucchini Chips: Best Healthy Snack Recipe

Name: Crispy Baked Zucchini Chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium zucchini, sliced into 1/8-inch rounds; 1.5 tablespoons olive oil; 1/3 cup panko breadcrumbs; 1/3 cup grated Parmesan cheese; 1/4 teaspoon salt

Description

Crispy baked zucchini chips are a healthy and delicious alternative to traditional fried snacks. These chips are golden brown, light, and crispy, making them perfect as a snack or a side dish. With just four simple ingredients and a 35-minute cook time, these chips are incredibly easy to prepare and sure to please everyone in your family.

Ingredients

Scale

2 medium zucchini, sliced into 1/8-inch rounds
1.5 tablespoons olive oil
1/3 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt

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Instructions

Preheat the oven to 425°F (220°C). Place a wire rack over a large, rimmed baking sheet and spray it generously with cooking spray.
Slice the zucchini into thin rounds, about 1/8-inch thick, ensuring even slices for consistent crispiness.
In a medium bowl, toss the zucchini rounds with olive oil until they are evenly coated.
In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and salt. Stir well.
Dip each zucchini round into the breadcrumb mixture, pressing gently to coat it thoroughly.
Place the coated zucchini rounds on the wire rack, ensuring they are spaced evenly.
Bake for 15-20 minutes, or until the chips are golden brown and crispy. Keep an eye on them to prevent overbaking.
Serve immediately with your favorite dipping sauce or enjoy as is.

Notes

Make sure to slice the zucchini as thinly as possible to achieve the best crispiness.
If zucchini chips are too soggy, try salting the rounds and letting them sit for 10 minutes to draw out excess moisture before proceeding with the recipe.
To make this recipe gluten-free, simply substitute panko breadcrumbs with gluten-free breadcrumbs.
If you’re on a keto diet, you can replace the breadcrumbs with additional Parmesan cheese for a low-carb alternative.
These zucchini chips are best enjoyed immediately for maximum crispiness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1/4 of the batch)
Calories: 163 kcal
Sugar: 7g
Sodium: 460mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 9g
Cholesterol: 8mg