These Crunchy Zucchini Chips are a fun and tasty snack! They’re made by slicing fresh zucchini, seasoning it, and baking until crispy. A great way to enjoy veggies!
I love munching on these while binge-watching my favorite shows. Seriously, it’s hard to stop at just one! Grab a bowl and enjoy a healthier snack that feels like a treat!
Key Ingredients & Substitutions
Zucchini: Fresh, medium-sized zucchini is the star of this dish. If you can’t find zucchini, try summer squash instead; it has a similar texture and flavor.
Parmesan Cheese: Grated Parmesan adds a savory, umami flavor. You can substitute with Pecorino Romano for a sharper taste or nutritional yeast for a dairy-free option.
Breadcrumbs: I recommend panko for maximum crunch. If you don’t have panko, regular breadcrumbs will work, or you can blend some stale bread into crumbs.
Eggs: Eggs help the coating stick. If you prefer a vegan option, use a flaxseed meal mixture (1 tablespoon of flaxseed meal + 2.5 tablespoons of water) as a binding agent.
How Can I Make Sure My Zucchini Chips Are Extra Crunchy?
Getting that perfect crunch requires a few steps. First, slicing the zucchini thinly (about 1/8 inch) is crucial. Use a mandoline for consistent thickness.
- Salting Zucchini: Before coating, sprinkle salt on the zucchini and let them sit for 15 minutes to draw out moisture. This helps them crisp up while baking.
- Even Layering: Make sure to place the slices in a single layer on the baking sheet without overlap.
- Cooking Spray: Applying a light mist of cooking spray or a drizzle of olive oil on top will aid in achieving that golden brown finish.
- Flipping: Flip halfway through baking to ensure even cooking and crispiness on both sides.
With these tips, you’ll achieve perfectly crispy zucchini chips every time! Enjoy snacking!
How to Make Crunchy Zucchini Chips
Ingredients You’ll Need:
For the Chips:
- 2 medium zucchini
- 1/2 cup grated Parmesan cheese
- 1/3 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried Italian herbs (optional)
- 2 large eggs
- Cooking spray or olive oil for greasing
Total Time Needed:
This recipe will take about 10 minutes to prepare and around 20-25 minutes to bake. In total, you can expect it to take about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
First, preheat your oven to 425°F (220°C). While it’s heating, line a baking sheet with parchment paper to catch any crumbs and make cleanup easier. You can also lightly grease it with cooking spray or olive oil if you prefer.
2. Slice the Zucchini:
Wash the zucchini thoroughly and slice them into very thin rounds, about 1/8 inch thick. A mandoline slicer makes this super easy, but a sharp knife will work just fine too. The thinner you slice, the crunchier your chips will be!
3. Prepare the Egg Wash:
In a shallow bowl, whisk the large eggs until they’re well beaten. This will be your egg wash to help the breading stick to the zucchini.
4. Mix the Breading:
In another shallow bowl, mix the grated Parmesan cheese, breadcrumbs, garlic powder, salt, pepper, and dried Italian herbs (if you’re using them). This mixture will give your zucchini chips their delicious flavor and crispy texture.
5. Coat the Zucchini Slices:
Dip each zucchini slice into the egg wash, ensuring it’s fully coated. Then, dredge the slice in the breadcrumb mixture, pressing down gently to make sure the coating sticks well.
6. Arrange on the Baking Sheet:
Place the coated zucchini slices in a single layer on the prepared baking sheet. Make sure they don’t overlap; this helps them cook evenly and become crispy.
7. Add a Touch of Oil:
To help achieve that golden-brown color and extra crispness, lightly spray the tops of the zucchini slices with cooking spray or drizzle a tiny bit of olive oil over them.
8. Bake the Chips:
Put the baking sheet in the preheated oven and bake for about 20-25 minutes. Be sure to flip the chips halfway through to ensure both sides get crispy. They should turn golden brown!
9. Cool and Serve:
Once they are done baking, remove the zucchini chips from the oven and let them cool on the baking sheet for a few minutes. This will help them firm up and finish the crisping process.
10. Enjoy!
Serve your crunchy zucchini chips warm or at room temperature as a delightful snack or appetizer. Enjoy the deliciousness!
Now, go ahead and savor those crispy, tasty Crunchy Zucchini Chips!
Can I Use Other Vegetables for This Recipe?
Absolutely! You can use similar techniques on other veggies like eggplant, sweet potatoes, or even carrots. Just be sure to adjust the baking time according to the thickness of the slices.
What If I Don’t Have Parmesan Cheese?
No worries! You can substitute Parmesan with other hard cheeses like Pecorino Romano or even use nutritional yeast for a dairy-free option. This will still give you a nice cheesy flavor.
How Do I Store Leftover Zucchini Chips?
Store any leftover chips in an airtight container at room temperature for up to 3 days. To keep them crispy, you can place a paper towel in the container to absorb moisture. Avoid refrigerating as this may make them soggy.
Can I Prepare the Zucchini Chips Ahead of Time?
Yes! You can prepare and coat the zucchini slices ahead of time, but it’s best to bake them right before serving for maximum crunch. If you need to, you can refrigerate the coated slices for up to a few hours before baking.