These Garlic Parmesan Zucchini Chips are a tasty way to enjoy vegetables! Crispy, cheesy, and full of flavor, they make a great snack or side dish.
Honestly, I can’t resist these crunchy chips! They disappear quickly at my house. Plus, they’re super easy to make—just slice, season, and bake. You’ll love them!
Key Ingredients & Substitutions
Zucchinis: Zucchini is the star of this dish. For a twist, try yellow squash instead for a slightly different flavor. Just remember to slice them thinly for that perfect crunch!
Parmesan Cheese: This cheese adds a savory flavor. If you need a substitute, use pecorino Romano for more bite or nutritional yeast for a vegan option—it adds a nice cheesy flavor too!
Panko Breadcrumbs: Panko gives that extra crunch! Regular breadcrumbs work, but panko is my favorite for achieving that ideal crisp. For gluten-free options, try gluten-free breadcrumbs or crushed cornflakes.
Garlic: Fresh garlic is best for strong flavor, but garlic powder can work in a pinch. Just use about 1/4 teaspoon for each clove.
How Do I Ensure My Zucchini Chips Are Crispy?
Getting those zucchini chips nice and crispy is key! First, slice the zucchinis uniformly to ensure even baking. Thin slices are a must, about 1/8 to 1/4 inch thick works well.
- Make sure to pat the zucchini slices dry with paper towels before dipping them; this removes excess moisture.
- A good coating of the breadcrumb mixture will give you that crunch. Don’t skip the cooking spray or oil—this helps them turn golden and crispy!
- Turn them halfway through baking to help them crisp up evenly.
How to Make Garlic Parmesan Zucchini Chips
Ingredients You’ll Need:
For the Chips:
- 2 medium zucchinis
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon dried parsley (or fresh parsley, chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- Cooking spray or olive oil for greasing
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and approximately 15-20 minutes to bake, giving you a total time of around 30-35 minutes from start to finish. It’s a quick and delicious way to enjoy a healthy snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure your chips get that nice crispy texture! Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
2. Prepare the Zucchini:
Wash the zucchinis thoroughly and slice them into thin, even rounds, aiming for about 1/8 to 1/4 inch thick. The thinner they are, the crispier they will get, so take your time with this step!
3. Whisk the Eggs:
In a shallow bowl, crack the two large eggs and whisk them until they are well combined. This will be the first step in your coating process.
4. Make the Coating:
In another bowl, mix together the grated Parmesan cheese, panko breadcrumbs, minced garlic, dried parsley, salt, and pepper. Stir until everything is evenly combined and all the breadcrumbs are coated in the seasoning!
5. Coat the Zucchini Slices:
Take each zucchini slice, dip it into the egg wash, making sure to coat it well, then roll it in the Parmesan breadcrumb mixture until fully covered. Place each coated slice on the prepared baking sheet in a single layer—this helps them cook evenly!
6. Add a Final Touch:
For extra crispiness, lightly spray the tops of the zucchini chips with cooking spray or drizzle with a small amount of olive oil. This little step makes a big difference!
7. Bake the Chips:
Place the baking sheet in the preheated oven and bake for 15-20 minutes. Make sure to flip the chips halfway through baking for even crispness. You want them golden brown and crunchy!
8. Cool and Serve:
Once they are done, take the baking sheet out of the oven and let the chips cool for a few minutes. You can serve them warm, and they pair perfectly with your favorite dip like ranch dressing or marinara sauce.
9. Enjoy!
Dig in and enjoy your deliciously crispy, garlicky, and cheesy zucchini chips! They’re not just a snack; they’re a guilt-free treat that everyone will love!
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! You can use other vegetables like eggplant, sweet potatoes, or butternut squash. Just ensure they are sliced thinly for optimal crispiness, and adjust the baking time as needed based on the vegetable’s moisture content.
How Do I Store Leftover Zucchini Chips?
Store any leftover zucchini chips in an airtight container at room temperature for up to 2 days. For maximum crispiness, avoid refrigerating them—you can re-crisp them in the oven for a few minutes if they soften.
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cornflakes. This keeps the recipe delicious while accommodating gluten-free diets!
What Can I Use Instead of Parmesan Cheese?
If you prefer a substitute, you can use nutritional yeast for a vegan option or pecorino Romano cheese for a different flavor profile. Both will still give you that cheesy taste we love!