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Crispy Baked Zucchini Chips

Crispy Baked Zucchini Chips

  • Author: Lina
  • Total Time: 40-45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Crispy Baked Zucchini Chips are a healthy and delicious snack that delivers the perfect crunch without frying. Made with fresh zucchini, olive oil, and Parmesan, these guilt-free chips are easy to prepare, customizable in flavor, and kid-friendly. They offer a satisfying texture and a savory taste, making them an ideal alternative to traditional snacks.

Ingredients

Scale

Main Ingredients

  • 2 medium fresh zucchinis
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup panko breadcrumbs (optional)

Instructions

  1. Prepare the zucchini: Wash the zucchinis thoroughly and slice them into thin, even rounds about 1/8 inch thick using a mandoline slicer or sharp knife for even baking and crispiness.
  2. Salt the slices: Lay the zucchini slices on a clean kitchen towel or paper towels and lightly sprinkle with salt. Let them rest for 10-15 minutes to draw out excess moisture. After resting, gently pat the slices dry to remove the drawn-out moisture.
  3. Toss with oil and seasonings: In a large bowl, combine olive oil, garlic powder, pepper, and any additional spices you prefer. Toss the zucchini slices in this mixture to coat evenly. If using, sprinkle in Parmesan cheese and panko breadcrumbs to enhance crunch and flavor.
  4. Arrange on baking sheet: Line a baking sheet with parchment paper or a silicone baking mat. Place zucchini slices on the sheet in a single layer, ensuring they do not overlap to allow proper crisping.
  5. Bake until crispy: Preheat the oven to 425°F (220°C). Bake the zucchini chips for 20-25 minutes, flipping them halfway through baking to ensure even crispness. Watch closely toward the end to avoid burning; the edges should turn golden brown.

Notes

  • Use thin zucchini slices (about 1/8 inch) for the best crispiness.
  • Pat zucchini slices dry thoroughly after salting to prevent soggy chips.
  • Arrange chips in a single layer with space between to allow air circulation.
  • Flip chips halfway through baking for even crisping on both sides.
  • Adding a mix of Parmesan and panko breadcrumbs creates extra crunch and flavor.
  • Store leftovers in an airtight container with paper towels at room temperature to maintain crispness for up to 2 days.
  • To reheat, bake leftover chips at 350°F (175°C) for 5-7 minutes; avoid microwaving as it softens the chips.
  • Freezing is not recommended as it diminishes crispiness.
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 90
  • Sugar: 3g
  • Sodium: 180mg
  • Fat: 5g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 5mg

Keywords: zucchini chips, baked zucchini, healthy snack, vegetable chips, gluten-free snack, low calorie, crispy zucchini

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Find it online: https://dishesbylina.com/crispy-baked-zucchini-chips/