If you’ve never had zucchini chips, you need to! Whenever I see them on a menu I have to get them. I love zucchini and when breaded and seasoned, they satisfy any salt craving I have. The only downside of ordering them out is that, even though delicious, they’re usually deep fried. I’ve been craving zucchini chips like crazy and decided to lighten them up by baking instead of frying. I couldn’t stop eating them. Baking them managed to make this snack healthier than your run of the mill bag of chips and you can even feel good about sneaking in a serving a veggies!
I used plain panko breadcrumbs and added my own seasoning because I love the extra crunch they add but you can definitely use italian breadcrumbs or even make your own. I sliced my zucchini a little thicker so they were crunchy on the outside and softer on the inside. If you want them super crispy, try slicing them very thin with a sharp knife or mandolin. These are best if you eat them right after they come out of the oven but they’ll keep for up to 3 days if refrigerated in an airtight container.
Makes 2 servings
2 small zucchinis, sliced thin
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup flour
1 egg, 1 egg white, beaten
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp salt
1. Preheat oven to 350 degrees (F)
2. In a medium sized bowl, combine panko, parmesan cheese, and seasoning.
3. Working in batches, dredge zucchini slices in flour, then in egg, then in panko and parmesan mixture, pressing lightly to coat.
4. Place on a lightly sprayed baking sheet and bake for about 20 minutes, flipping halfway through.