These Garlic Parmesan Zucchini Chips are crispy and full of flavor! Sliced zucchini gets coated in garlic and parmesan cheese, then baked until golden and crunchy—perfect for snack time!
I just love munching on these chips while watching my favorite show. They’re so tasty, I almost forget they’re healthy. Who knew veggies could be this fun to eat? 😄
Key Ingredients & Substitutions
Zucchini: Fresh, medium zucchinis are perfect for this recipe. If you can’t find zucchini, yellow squash works well too. It has a similar texture and taste.
Parmesan Cheese: Grated Parmesan gives these chips a nice cheesy flavor. If you’re looking for a dairy-free option, try nutritional yeast. It adds a cheesy taste and is great for seasoning!
Panko Breadcrumbs: For a light and crispy coating, panko is the way to go. If you’re out, regular breadcrumbs can work, but the end result may not be as crunchy.
Garlic: Fresh minced garlic is ideal here for that strong flavor. If fresh isn’t available, you can use garlic powder, but use less (about 1/2 teaspoon) as it’s more concentrated.
How Do I Make Sure My Zucchini Chips are Crispy?
To achieve those crisp zucchini chips, follow these simple tips:
- Slicing: Cut the zucchini into uniform, 1/4-inch thick slices. This ensures even cooking and crispiness.
- Coating: Make sure to fully coat each slice in egg and then the breadcrumb mix. Press the breadcrumbs into the zucchini so they stick well.
- Avoid Overlapping: Place the zucchini slices in a single layer on the baking sheet. Crowding them will cause steaming instead of crisping.
- Oil Spritz: A light spray of cooking oil or a drizzle of olive oil on top of the slices before baking helps them turn golden and crispy.
- Baking Time: Keep an eye on them while baking. Each oven is different, so check for that golden brown color.
These steps should help you get that perfect crunch just right!
Garlic Parmesan Zucchini Chips
Ingredients You’ll Need:
- 2 medium zucchinis
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- Cooking spray or olive oil for greasing
- Fresh parsley, chopped (optional, for garnish)
- Ranch or garlic aioli (optional, for dipping)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 20-25 minutes to bake, for a total of about 35-40 minutes from start to crunchy finish. In no time, you’ll have a delicious snack ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While that’s heating, line a large baking sheet with parchment paper. Give it a light spray with cooking spray or drizzle a little olive oil to prep for the zucchini chips.
2. Prepare the Zucchini:
Wash the zucchinis under cool water. Slice them into 1/4-inch thick rounds. This helps them cook evenly, so they turn out perfectly crispy!
3. Whisk the Egg:
In a shallow bowl, crack the egg and whisk it until it’s nice and smooth. This egg will help the breadcrumbs stick to the zucchini slices.
4. Make the Coating:
In another shallow bowl, mix together the grated Parmesan cheese, panko breadcrumbs, minced garlic, Italian herbs (if you choose to use them), salt, and black pepper. This mixture will give the zucchini a delightful flavor!
5. Coat the Zucchini:
Take each zucchini slice and dip it into the egg, ensuring it’s fully coated. Next, dredge it in the breadcrumb mixture, pressing gently to make sure the crumbs stick well. This is where the magic happens!
6. Arrange on the Baking Sheet:
Place the coated zucchini slices in a single layer on the prepared baking sheet. Make sure they aren’t overlapping; this will help them become extra crispy.
7. Spray for Crispiness:
Lightly spray the tops of the zucchini chips with cooking spray again or drizzle a little olive oil over them. This step helps achieve that golden brown finish.
8. Bake Them Up:
Now, pop the baking sheet in the oven and bake for about 20-25 minutes. Halfway through, flip the chips for even cooking until they’re golden brown and crispy on the edges.
9. Cool and Garnish:
Once they’re done baking, remove the zucchini chips from the oven and let them sit for a few minutes to cool. If you’d like, sprinkle some fresh chopped parsley on top for a pretty touch!
10. Serve and Enjoy:
Finally, serve your delicious Garlic Parmesan Zucchini Chips warm with ranch or garlic aioli for dipping. You’ll love how crunchy and flavorful they are!
Enjoy this crunchy, flavorful snack that’s a perfect way to turn zucchini into guilt-free chips!
Can I Use Other Types of Cheese?
Absolutely! While Parmesan is delicious, you can substitute it with other cheeses like pecorino romano or cheddar. Just be mindful that different cheeses may alter the flavor slightly.
Can I Make These Zucchini Chips in an Air Fryer?
Yes, you can! Preheat your air fryer to 400°F (200°C). Lay the zucchini slices in a single layer in the basket and air fry for about 10-15 minutes, flipping halfway through, until they’re crispy.
How Should I Store Leftovers?
Store any leftover zucchini chips in an airtight container at room temperature for up to 2 days. They may lose some crispiness, so for best results, reheat them briefly in the oven or air fryer to regain some crunch!
Can I Use Frozen Zucchini for This Recipe?
It’s best to use fresh zucchini for optimal texture, but if you only have frozen zucchini, let it thaw completely and drain any excess moisture before coating and baking.
