Description
Crispy oven-baked zucchini chips deliver a delightful snack with minimal effort. Seasoned with herbs and baked to perfection, you’ll enjoy a healthier alternative to traditional potato chips.
Ingredients
Scale
- 1 large zucchini, cut into 1/8 – ¼ inch slices
- ¼ teaspoon (1.25 ml) black pepper
- ¼ cup (60 g) Parmesan cheese, finely grated, reduced-fat
- ⅓ cup (40 g) whole-grain breadcrumbs (optional Panko)
- 3 tablespoons (45 ml) milk, low-fat
- 1/8 teaspoon (0.625 ml) garlic powder
- 1/8 teaspoon (0.625 ml) cayenne pepper
- Kosher or sea salt to taste
Instructions
- Preparation: Preheat oven to 230°C, line baking sheet with parchment paper for crisp results.
- Seasoning Blend: Mix panko breadcrumbs, Parmesan cheese, black pepper, kosher salt, garlic powder, and cayenne pepper in a shallow bowl to create a zesty coating.
- Milk Station: Fill a separate shallow dish with whole milk for dipping zucchini slices.
- Zucchini Slicing: Using a mandoline or sharp knife, cut zucchini into uniform 1/8-inch rounds with precision.
- Coating Process: Dip each zucchini slice in milk, letting excess drip, then thoroughly coat with seasoned breadcrumb mixture, pressing gently to ensure complete coverage.
- Baking Arrangement: Spread coated zucchini slices on prepared baking sheet in a single, non-overlapping layer, then lightly mist with olive oil spray for enhanced golden color and crispiness.
- Roasting: Bake in preheated oven for 15 minutes, carefully flip chips using tongs, then continue baking 10-15 minutes until achieving a perfect golden-brown crunch.
- Cooling and Storage: Allow chips to cool completely on baking sheet, then transfer to an airtight container, consuming within 24 hours to maintain optimal texture and crispness.
Notes
- Slice Precisely: Use a mandoline or sharp knife to create uniform 1/8-inch thick zucchini rounds, ensuring even cooking and consistent crispiness.
- Drain Thoroughly: After milk dipping, let excess liquid drip off zucchini slices to prevent soggy chips and achieve maximum crunch.
- Coating Technique: Press breadcrumb mixture firmly onto both sides of zucchini, creating a complete and even coverage for optimal flavor and texture.
- Cooling is Crucial: Allow chips to cool completely on the baking sheet to maintain crispness, and consume within 24 hours for the best eating experience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 110
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg