There are simply some days that call for something light and delicious. This recipe for Parmesan Baked Zucchini Chips hits that sweet spot every time. They come out golden, wonderfully crispy, and bursting with savory flavor. You’ll feel like a kitchen wizard!
I often make a big batch for a healthier snack. They disappear fast when kids or grandkids are around. They are good warm or cooled down for a school lunchbox surprise. Trust me; these will become a fast family favorite.
Why I Love This Recipe
I absolutely adore this recipe for so many reasons! It’s incredibly easy to make, perfect for busy weeknights when time is short. These Parmesan Baked Zucchini Chips are also a fantastic healthy snack option. Plus, they always impress my guests. The crunchy texture and cheesy flavor are just so comforting. It’s a true winner in my kitchen!
Parmesan Baked Zucchini Chips Ingredients
Gathering the ingredients for these Parmesan Baked Zucchini Chips feels like setting the stage for a little kitchen magic. It’s truly amazing how simple components can transform into something so incredibly delicious!
- Zucchini: Our star veggie! Thin slices are key for crispiness.
- Salt & Pepper: These basic seasonings bring out all the natural flavors.
- Panko Breadcrumbs: Think of Panko as our texture hero; it provides that amazing crunch.
- Parmesan Cheese: This is where the rich, savory, and slightly nutty notes come from.
- Dried Oregano: A little herb magic instantly elevates the taste.
- All-Purpose Flour: This helps everything stick together beautifully.
- Large Eggs: They create the perfect bridge between the flour and Panko.
Substitutions and Tips
Don’t be afraid to play around a little! For instance, if you don’t have oregano, dried basil or Italian seasoning works wonderfully. You could even try a pinch of garlic powder for an extra flavor kick. For a dairy-free option, nutritional yeast can stand in for Parmesan. Remember, the exact quantities for everything are in the detailed printable recipe card at the very end of this post!
How to Make Parmesan Baked Zucchini Chips
Making these Parmesan Baked Zucchini Chips is truly a breeze. Just follow these steps, and you will have a delicious, healthy snack in no time. It’s really straightforward!
Step 1: Prepare the Zucchini
First, grab your two medium zucchinis. Slice them into thin, 1/4-inch thick rounds. Now, lay some paper towels on your counter. Spread the zucchini slices out on them. Sprinkle salt on both sides of each round. This step is super important! It draws out excess moisture. Cover them with more paper towels. Gently press down on them. Let them sit for about 20 minutes. You will see how much water comes out. This makes for super crispy zucchini!
Step 2: Set Up Your Dredging Stations
While your zucchini “sweats,” preheat your oven. Set it to a cozy 400℉. Line a large baking sheet with parchment paper. This makes cleanup easy. Next, get three shallow plates or bowls ready. In the first, mix your Panko breadcrumbs. Add the grated Parmesan cheese. Stir in the dried oregano. You can add a pinch of salt and pepper here too. In the second plate, put your all-purpose flour. Season this with a little salt and pepper. In the third plate, beat your three large eggs. Season those eggs too. Now, you’re all set up.
Step 3: Coat the Zucchini
Now, it’s time to coat those zucchini rounds! Take a zucchini slice. First, dredge it in the seasoned flour. Make sure it’s fully coated. Second, dip it into the beaten egg. Let any extra egg drip off. Third, move it to the Panko mixture. Press down gently to really coat it well. This is how you get that perfect crunch. Place each coated slice onto your prepared baking sheet. Leave a little space between them. Repeat this process for all your zucchini slices. It’s a bit of a assembly line, but fun!
Step 4: Bake to Golden Perfection
Once all your zucchini slices are coated. Slide the baking sheet into your preheated oven. Bake for about 20 to 30 minutes. You want them to be golden and beautifully crispy. Keep an eye on them. Oven times can vary. These Parmesan Baked Zucchini Chips will look amazing. You can smell them getting delicious too!
Step 5: Serve and Enjoy
When they are golden and crispy, remove them from the oven. Let them cool just a tiny bit. Serve your Parmesan Baked Zucchini Chips warm. They are absolutely amazing with your favorite dip. I love them with a cool ranch dip. Enjoy your wonderful easy zucchini recipe. They won’t last long, trust me!
How to Store Parmesan Baked Zucchini Chips
To keep your lovely Parmesan Baked Zucchini Chips fresh, store them in an airtight container. Pop them in the refrigerator, and they’ll be good for about 3 to 5 days. If they start to lose their crispness, don’t worry! Just pop them back into a low oven (around 250°F) for a few minutes. This will bring back that wonderful crunch, making them seem freshly baked again. It’s a handy trick!
Tips for Success
- Don’t skip sweating the zucchini; it’s vital for crispness.
- Slice zucchini uniformly thin for even baking.
- Press the Panko firmly for a good coating.
- Don’t overcrowd the baking sheet; use two if needed.
- Flip halfway through baking for all-around crispness.
- Adjust salt and pepper to your taste preferences.
- Serve immediately for the best texture and flavor.
Kitchen Tools You’ll Need
- Baking Sheet: A standard baking sheet works beautifully.
- Parchment Paper: Makes cleanup a breeze! Find it at any grocery store.
- Shallow Bowls/Plates: You’ll need three for your dredging station.
- Sharp Knife: Essential for thinly slicing the zucchini.
- Paper Towels: For “sweating” the zucchini.
Serving Suggestions
- Pair these crispy chips with a cool ranch dip.
- Serve them alongside a light grilled chicken or fish.
- They make a fantastic, healthy appetizer for guests.
- Enjoy them as a snack with a refreshing lemonade.
- Add them as a side to your favorite summer salad.
Frequently Asked Questions
Can I make Parmesan Baked Zucchini Chips ahead of time?
Yes, you can prep the zucchini ahead of time. Just slice and sweat them. Store the dried slices in the fridge overnight. Then, coat and bake just before serving for the best crispness.
How do I get my Parmesan Baked Zucchini Chips extra crispy?
The key to extra crispy Parmesan Baked Zucchini Chips is the “sweating” step. Don’t skip it! Also, ensure your oven is fully preheated. And don’t overcrowd the baking sheet. Air circulation is your friend!
What are some good substitutes for Panko breadcrumbs?
If you don’t have Panko, regular breadcrumbs work okay. You might also try crushed cornflakes for a similar crunch. Almond flour mixed with some cornmeal can be a gluten-free option too. Experiment a little!
Can I freeze Parmesan Baked Zucchini Chips?
You can definitely freeze these zucchini chips. Just place them in an airtight container or freezer bag. They will keep well for up to 3 months. Reheat them in the oven for best results. This makes meal prep a breeze!
Conclusion
And there you have it! These Parmesan Baked Zucchini Chips are more than just a recipe; they are a little kitchen triumph. They offer a wonderful balance of crunchy texture and savory flavor. I simply adore how quickly they come together. Plus, they disappear even faster from the table! This dish reminds me that healthy eating can be truly delicious. It also shows that feeding your family well doesn’t have to be a huge chore. Whip up a batch today. You will absolutely fall in love with them. Happy snacking, my friends!
Print
Parmesan Baked Zucchini Chips
- Total Time: 40-50 minutes
- Yield: 1 serving (about 5-6 chips)
- Diet: Vegetarian
Description
This recipe outlines how to make crispy Parmesan Baked Zucchini Chips, a healthier alternative to fried chips. The zucchini rounds are seasoned, coated in a Panko and Parmesan mixture, and then baked until golden and crispy.
Ingredients
- 2 medium zucchinis thinly sliced to about 1/4-inch thick rounds
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 2 cups Panko breadcrumbs
- ½ cup Parmesan cheese grated
- 1 teaspoon oregano dried
- 1 cup all-purpose flour
- 3 large eggs beaten
Instructions
- Sweat Zucchini: Lay out a couple paper towels and place the zucchini rounds on them. Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices are pretty dry.
- Preheat Oven: Preheat oven to 400℉. Line a large baking sheet with parchment paper.
- Make Coating: In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper if preferred; set aside.
- Prep Dredging Plates: In another shallow plate add the flour which also needs to be seasoned with salt and pepper. In a 3rd plate beat eggs, with salt and pepper.
- Dredge: Start by dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet. Repeat until all zucchini slices are done.
- Bake: Bake for 20 to 30 minutes, or until the zucchini rounds are golden and crispy.
- Serve: Serve with your favorite dip such as ranch.
Notes
- Nutritional information is based on about 5 or 6 zucchini crisps.
- You can store your zucchini chips in an airtight container in the refrigerator for 3-5 days.
- If they start to soften, crisp them up again by returning them to your oven until crispy again. Just make sure to keep the temperature very low if you do, you don’t want to burn them.
- Freezing: To freeze, place in an airtight container and store for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20-30 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
