Parmesan Crusted Zucchini Chips

$To make Parmesan crusted zucchini chips, gather these simple ingredients: - Zucchini - Parmesan Cheese - Panko Breadcrumbs - Seasonings: Garlic Powder, Onion Powder, Oregano, Salt, Pepper - Eggs - Olive Oil Spray Zucchini is the star of this dish. Choose medium zucchinis for the best texture. Freshly grated Parmesan cheese gives a rich flavor. Panko breadcrumbs add the perfect crunch. The seasoning mix is vital for taste. Garlic powder, onion powder, oregano, salt, and pepper create a savory blend. Eggs help the coating stick well to the zucchini. A light spray of olive oil helps achieve that golden brown color. These ingredients work together to create a tasty snack. Each bite of these crispy chips will leave you wanting more. You can easily find all these items at your local grocery store. Enjoy the fun of making and eating these delicious zucchini chips! {{ingredient_image_2}} - Preheat the Oven: Set your oven to 425°F (220°C). This hot temperature helps the chips get crispy. - Prepare Baking Sheet: Line a baking sheet with parchment paper. This keeps the chips from sticking and makes cleanup easy. - Mix Parmesan and Breadcrumbs: In a shallow bowl, combine 1 cup of grated Parmesan and 1 cup of panko breadcrumbs. Add 1 teaspoon each of garlic powder, onion powder, and dried oregano. Then, sprinkle in ½ teaspoon of salt and ½ teaspoon of black pepper. Mix well to blend the seasonings. - Beat the Eggs: In another shallow bowl, beat 2 large eggs until smooth. This helps the coating stick to the zucchini. - Dip and Coat Zucchini Slices: Take your zucchini slices and dip each one into the beaten eggs. Let any extra egg drip off, then coat it in the Parmesan mixture. Press gently on both sides to ensure even coverage. Set the coated slices aside on a plate. - Arrange Zucchini on Baking Sheet: Place the coated zucchini slices in a single layer on the lined baking sheet. Make sure there’s space between each slice. This helps them cook evenly. - Apply Olive Oil: Lightly spray the tops of the zucchini chips with olive oil or drizzle a bit of extra virgin olive oil over them. This adds flavor and aids in crisping. - Bake and Flip for Even Cooking: Bake the zucchini chips for 15 to 20 minutes. Halfway through, flip them to brown both sides. They should turn golden brown and crispy. These steps ensure you create a tasty and crunchy snack that everyone will love. - Using Panko Breadcrumbs Panko breadcrumbs make these zucchini chips extra crunchy. They are lighter and crispier than regular breadcrumbs. This texture adds a delightful bite. When mixed with Parmesan, they create a tasty crust. Always choose fresh panko for the best results. - Properly Coating Zucchini The coating process is key. First, dip the zucchini slices in beaten eggs. This helps the crumbs stick. Make sure the slices are fully coated. Then, press them into the Parmesan-breadcrumb mix. This step ensures a thick, even layer. Space the coated slices on the baking sheet. This helps air circulate and keeps them crispy. - Ideal Dipping Sauces Pair your zucchini chips with tasty dips. Marinara sauce is a classic choice. It adds a nice tang. Garlic aioli brings a creamy touch. For a fun twist, try ranch dressing. These dips enhance the flavor and add variety. - Garnishing Ideas Presentation matters! Serve the chips on a stylish platter. Sprinkle chopped parsley or basil on top. This adds color and freshness. A squeeze of lemon juice can also brighten the dish. These small touches make your snack look gourmet. - Adjustments for Different Ovens Oven temperatures can vary. Keep an eye on the chips as they bake. If your oven runs hot, check them a few minutes early. If they need more time, bake them longer. Aim for a golden brown color for perfect crispiness. - Keeping Chips Crispy To maintain their crunch, serve the chips right away. If you need to wait, place them on a cooling rack. This allows air to circulate and prevents sogginess. You can also re-bake them for a few minutes before serving. This will restore their crispiness. Pro Tips Choose the Right Zucchini: Select medium-sized zucchinis that are firm and free from blemishes for the best flavor and texture. Experiment with Seasonings: Feel free to customize the seasoning blend by adding spices like smoked paprika or Italian seasoning for a unique twist. Ensure Even Cooking: Make sure your zucchini slices are uniform in thickness to ensure they cook evenly and become crispy. Store Leftovers Properly: If you have any leftovers, store them in an airtight container in the fridge, but note they are best enjoyed fresh. {{image_4}} You can easily change the flavor of your zucchini chips. For a spicy kick, add red pepper flakes to the Parmesan and breadcrumb mix. This will give your chips a nice heat that many people love. If you prefer herbs, try mixing in dried thyme or basil. These herbs add fresh notes and make the chips even tastier. While Parmesan is delicious, you can switch it up. Using mozzarella gives a gooey texture. Cheddar adds a sharp flavor that pairs well with zucchini. Both options create a unique twist on the classic recipe, so feel free to experiment. If you need a gluten-free choice, don’t worry! You can use gluten-free breadcrumbs instead of panko. They will still give you a nice crunch, and your chips will be just as yummy. This way, everyone can enjoy your tasty snack! To keep your Parmesan crusted zucchini chips fresh, store them in the fridge. Place them in an airtight container. This helps maintain their taste and texture. Try to eat them within three days for the best flavor. Use glass or plastic containers with tight lids. These containers prevent air from getting in. If you have a vacuum-seal option, that’s even better. It stops moisture and keeps the chips crispy for longer. For the best results, reheat in the oven. Preheat the oven to 350°F (175°C). Place the chips on a baking sheet. Heat for about 10 minutes. This method keeps the chips crispy. If you're short on time, use the microwave. Place a few chips on a plate. Heat them for about 30 seconds. They may not be as crispy, but they will still taste good. To freeze zucchini chips, let them cool completely first. Then, arrange them in a single layer on a baking sheet. Place the sheet in the freezer for about one hour. This step prevents them from sticking together. Once frozen, transfer the chips to a freezer bag. Squeeze out as much air as possible before sealing. Label the bag with the date. Use them within three months for the best taste. Parmesan Crusted Zucchini Chips stay fresh for about 2 to 3 days in the fridge. Store them in an airtight container. If you leave them out, they may get soggy. Yes, you can prepare the zucchini chips ahead. Coat the zucchini slices and keep them in the fridge for up to 24 hours. This way, you can bake them when you want a quick snack. Aim for thin rounds, about 1/4 inch thick. This thickness ensures they cook evenly and get crispy. Use a sharp knife or a mandoline for neat slices. Absolutely! Kids love the crunchy texture and cheesy flavor. You can even let them help with coating the zucchini slices for added fun in the kitchen. Yes, you can use other veggies like eggplant, sweet potatoes, or carrots. Just adjust the cooking time based on the thickness of the slices. Enjoy experimenting with different flavors! This guide covered easy steps to make delicious Parmesan Crusted Zucchini Chips. We discussed ingredients, preparation, and baking tips for a crispy finish. I shared fun ways to enhance flavors and served suggestions, too. You'll keep these chips fresh in the fridge or freeze them for later use. Try these tasty chips soon. You’ll love how simple and fun they are!$

Parmesan Crusted Zucchini Chips

Crispy and flavorful zucchini chips coated with Parmesan and breadcrumbs, perfect as a snack or appetizer.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 medium zucchinis, sliced into thin rounds
1 cup freshly grated Parmesan cheese
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, beaten until smooth
as needed spray olive oil spray or extra virgin olive oil

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well.
In a separate shallow bowl, place the beaten eggs and mix vigorously.
Dip each zucchini slice into the beaten eggs, allowing excess to drip off.
Transfer the egg-coated zucchini slice into the Parmesan-breadcrumb mixture, pressing gently to adhere the coating.
Continue until all zucchini slices are coated and arranged in a single layer on the baking sheet.
Lightly spray the tops of the zucchini chips with olive oil or drizzle a small amount of olive oil over them.
Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving.

Notes

Serve with marinara sauce or garlic aioli for dipping. Garnish with fresh herbs for added flavor.

Keyword appetizer, crispy, snack, vegetarian, zucchini