Crispy Zucchini Chips
Delightful and guilt-free snack transforming zucchini into crunchy perfection, enriched with parmesan and olive oil.
Ingredients
Main Ingredients
- 2 medium medium zucchini Fresh and vibrant, sliced into 1/8" rounds.
- 1.5 tablespoons olive oil Adds richness and helps coating adhere.
- 1/3 cup panko breadcrumbs Provides ultimate crunch.
- 1/3 cup grated parmesan cheese Adds nutty, savory depth.
- 1/4 teaspoon salt Enhances flavors.
Optional Dipping Sauce
- to taste Greek yogurt ranch Creamy dip that complements the chips.
Instructions
Preparation
- Preheat the oven to 425°F (218°C).
- Place an oven-proof wire rack over a large rimmed baking sheet and spray it with cooking spray.
- In a medium bowl, toss the zucchini rounds with olive oil to coat.
- In a small bowl, combine parmesan cheese, panko breadcrumbs, and salt; stir to mix.
- Dip each zucchini round into the breadcrumb mixture, coating well, and arrange them in a single layer on the rack.
Cooking
- Bake for 15-20 minutes or until golden brown and crispy.
- Serve immediately, optionally with Greek yogurt ranch dressing.
Notes
Consider adding spices like garlic powder or smoked paprika for extra flavor. For more crunch, air fry at 400°F and check after 10 minutes. If you don't have a wire rack, a parchment-lined baking sheet will work, though chips may not be as crispy.