Parmesan Crusted Zucchini Chips

$- 2 medium zucchinis, sliced into thin rounds - 1 cup grated Parmesan cheese - 1 cup breadcrumbs (preferably whole wheat) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 large eggs - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) You can choose organic zucchinis and eggs for a fresher taste. Organic Parmesan cheese also adds a rich flavor. Look for whole wheat breadcrumbs that are certified organic. This way, you can enjoy a snack that is both tasty and better for the earth. If you can't find Parmesan cheese, try Pecorino Romano for a similar taste. For breadcrumbs, gluten-free options like almond flour work well. You can skip eggs and use flaxseed meal mixed with water as a vegan substitute. If you want spice, cayenne pepper can replace smoked paprika for a kick. {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C). This helps the chips get nice and crispy. 2. Line a baking sheet with parchment paper. This keeps the chips from sticking. 3. In a shallow bowl, mix the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until all dry ingredients blend well. 4. In another shallow bowl, beat two large eggs. This will help the coating stick to the zucchini. 1. Take each zucchini slice and dip it into the beaten eggs. Make sure it's well-coated. 2. Press the egg-coated zucchini slice into the breadcrumb mixture. Press down firmly to ensure an even coating. 3. Place the coated slices on the prepared baking sheet. Leave space between each chip for even cooking. 1. Bake the zucchini chips in the preheated oven for about 20 to 25 minutes. Look for a golden brown color. 2. Flip the chips halfway through baking. This ensures they crisp up nicely on both sides. To get that perfect crunch in your zucchini chips, use olive oil wisely. A light drizzle helps the chips brown nicely. Olive oil also adds flavor, making them taste great. Remember, don’t soak the chips; just a little is enough. You can also cook zucchini chips in an air fryer. It gives them a crisp finish while using less oil. If you prefer the oven, bake them until golden brown. Just flip them halfway for even crispiness. Zucchini chips pair well with dips. Marinara sauce is a classic choice. Ranch dressing adds a cool touch. You can also try hummus for a healthy kick. These dips enhance the flavor and make every bite fun. For drinks, consider sparkling water or iced tea. They balance the crunchiness and add a refreshing element. A light beer works well too if you enjoy something bubbly. For serving, a rustic wooden bowl looks great. Line it with parchment paper for a nice touch. This makes your chips stand out and adds charm. Don’t forget to garnish with fresh parsley. Sprinkle it over the chips for color and flavor. This simple step makes your dish pop, making it more appealing to guests. Pro Tips Choose the Right Zucchini: Look for firm zucchinis with smooth skin for the best texture. Smaller zucchinis tend to be more flavorful and less watery. Ensure Even Coating: When breading the zucchini, make sure to press the slices firmly into the breadcrumb mixture for an even and crispy coating. Use a Wire Rack: For extra crispiness, place the zucchini chips on a wire rack set over the baking sheet. This allows air to circulate around the chips as they bake. Experiment with Spices: Feel free to customize the spices in the breadcrumb mixture. Adding Italian seasoning or crushed red pepper flakes can give your chips an extra kick! {{image_2}} You can change up the flavor of your zucchini chips easily. Adding spices like cayenne gives them a kick. Italian herbs like oregano and basil add a fresh taste. You might try mixing different cheeses too. Parmesan and cheddar make a nice pair. This way, you can create your favorite flavor profile. If you need gluten-free options, use gluten-free breadcrumbs. They work just as well in this recipe. For a vegan option, replace the eggs with a mixture of ground flaxseed and water. This will help the coating stick to the zucchini. These changes make the chips friendly for more diets. You can also add other vegetables to the mix. Sweet potatoes or carrots sliced thin work great. They add color and taste to your snack. Using seasonal herbs can boost the flavor too. Fresh thyme or rosemary can elevate your zucchini chips. This keeps your snack fresh and fun all year round. To keep your zucchini chips fresh, use an airtight container. Glass or plastic containers work well. Place parchment paper between layers to avoid sticking. You can store them in the fridge for up to 3 days. If you want to keep them longer, freezing is an option. Just remember to freeze them in a single layer first. After they are frozen, transfer them to a freezer bag. To enjoy your chips again, reheating is key. The oven is the best choice if you want them crispy. Preheat the oven to 350°F (175°C). Place the chips on a baking sheet and bake for about 10 minutes. This method keeps them crunchy. The microwave can work too but won’t give the same crispiness. If you use the microwave, heat them in short bursts to avoid sogginess. Zucchini chips stay tasty for about 3 days in the fridge. Signs of spoilage include a soft texture or off smell. If you notice either of these, it’s best to toss them. For frozen chips, aim to use them within 2 to 3 months for the best taste. Always check for freezer burn before using. To make zucchini chips crispy, slice them thinly. Thin slices bake better. Pat the slices dry with a paper towel to remove extra moisture. Use a good amount of grated Parmesan and breadcrumbs for a crunchy coating. Drizzling olive oil helps crisp them up in the oven. Bake at 425°F (220°C) for 20-25 minutes. Flip them halfway for even cooking. Yes, you can use other cheeses! Cheddar, mozzarella, or even a mix works well. Each cheese brings a different flavor. Just remember to adjust the amounts to fit your taste. Grated cheese helps form a nice crust, so use what you enjoy. Leftover zucchinis are versatile! You can stir-fry them, add them to salads, or grill them. Zucchini can also be used in soups and casseroles. Another fun option is to make zucchini bread or muffins. Be creative and use them in your favorite dishes! Yes, zucchini chips can be a healthy snack! Zucchini is low in calories and high in vitamins. Adding Parmesan cheese gives some protein and flavor. Using whole wheat breadcrumbs adds fiber. Just watch the portion size to keep it healthy. These zucchini chips are best enjoyed fresh. They stay crispy for a few hours after baking. If stored, keep them in an airtight container. They last about 2-3 days in the pantry. For longer storage, try freezing them. Reheat to enjoy that crunch again! This blog post covered everything you need to create delicious zucchini chips. You learned about the key ingredients, preparation methods, and tips for achieving perfect crispiness. We explored fun variations and storage options to keep your chips fresh. Remember, these snacks can be healthy and tasty, making them a great choice for any occasion. Get creative with flavors and pair them with your favorite dips. Enjoy these tasty bites as a good snack or a side! Embrace the joy of cooking with zucchini chips!$

Parmesan Crusted Zucchini Chips

Crispy and flavorful zucchini chips coated with Parmesan and breadcrumbs.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 medium zucchinis, sliced into thin rounds
1 cup grated Parmesan cheese
1 cup breadcrumbs (preferably whole wheat)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
to taste salt and pepper
2 large eggs
1 tablespoon olive oil
to taste Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well until the dry ingredients are evenly distributed.
In another shallow bowl, beat the eggs.
Dip each zucchini slice first into the beaten eggs, ensuring it's well-coated, then press it into the breadcrumb mixture, making sure the coating is even and adheres well to the zucchini.
Place the coated zucchini chips on the prepared baking sheet in a single layer, leaving space between each chip.
Drizzle a small amount of olive oil over the chips for added crispness.
Bake in the preheated oven for about 20-25 minutes, or until the zucchini chips are golden brown and crispy. Flip the chips halfway through baking for even crisping.
Once done, remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving.

Notes

Serve in a rustic wooden bowl with a dipping sauce.

Keyword healthy, snack, zucchini