![- 2 medium zucchinis, sliced into 1/4-inch rounds - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 large eggs, beaten - Olive oil spray Gather these ingredients before you start. The zucchini is the star. Choose firm zucchinis for the best texture. Grated Parmesan cheese adds a rich flavor. Panko breadcrumbs give a great crunch. The garlic powder and onion powder add depth to each bite. Dried oregano brings an Italian touch. If you like heat, add red pepper flakes. Don't forget salt and pepper to enhance taste. - Baking sheet - Parchment paper - Mixing bowls - Shallow dish for coating You need a baking sheet to hold the chips. Parchment paper helps prevent sticking. Mixing bowls are for preparing the coating and egg wash. A shallow dish makes coating easier. Having these tools ready makes cooking smooth and fun. - Calories: Approximately 150 per serving - Protein: 6g - Fat: 9g - Carbohydrates: 12g These chips can fit into a balanced diet. They're a great snack option. The recipe serves four, so share with friends or family. Each serving provides good protein and flavor without many carbs. Enjoy knowing you are munching on something healthy! First, preheat your oven to 425°F (220°C). This temperature helps make the chips crispy. While it heats, get a baking sheet and line it with parchment paper. This will stop the chips from sticking. Next, take two medium zucchinis. Slice them into 1/4-inch rounds. Try to keep the slices even. This way, they cook at the same time. Now, let’s mix the coating. In a shallow bowl, combine one cup of panko breadcrumbs, one cup of grated Parmesan cheese, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of dried oregano, and optional red pepper flakes. Add salt and pepper to taste. Mix everything well. In another bowl, whisk two large eggs. This will be our egg wash. Take each zucchini slice and dip it into the egg wash. Let any extra egg drip off. Then, coat it in the breadcrumb mix. Press gently to make sure the coating sticks. This step is key for a tasty crunch. Place the coated zucchini chips in a single layer on the baking sheet. Lightly spray the top with olive oil for extra crunch and flavor. Now it’s time to bake! Put the baking sheet in the oven. Bake the chips for about 20 to 25 minutes. Keep an eye on them. You want them golden brown and crispy. Once done, take them out and let them cool for a few minutes. The chips are now ready for you to enjoy! For the full recipe, check out the link provided. To get that perfect crunch, panko breadcrumbs are key. They are light and airy. This texture creates a great crisp when baked. Regular breadcrumbs can make the chips dense. So, stick with panko for this recipe. Using olive oil spray is also important. It helps the chips brown nicely. Spray lightly on the tops before baking. This step makes a big difference in crispiness. For the best results, set your oven to 425°F (220°C). This temperature helps the chips cook evenly. If your oven runs hot, check them a bit earlier. The thickness of your zucchini slices affects cooking time. If you cut them thinner than 1/4 inch, they may cook faster. Adjust the time as needed to avoid burning. These chips pair well with many dips. Try marinara or ranch for a tasty combo. The flavors of the dips really enhance the chips. For plating, arrange them on a colorful plate. Add some fresh herbs like parsley for a nice touch. This makes your snack look even more inviting. For more ways to enjoy zucchini, check out the Full Recipe! {{image_2}} You can make your baked Parmesan zucchini chips even more fun by trying different spices. Italian herbs work great for a classic taste. You might also enjoy adding smoked paprika for a subtle smoky flavor. Mix and match to find your favorite blend! Different cheese types can also change the game. Cheddar adds a sharp bite, while mozzarella brings a creamy touch. Feel free to experiment with what you have on hand. If you need a gluten-free option, replace panko breadcrumbs with almond flour or crushed gluten-free crackers. Both will still give you that satisfying crunch without the gluten. For those following a vegan diet, you can swap out the eggs. Use a mixture of ground flaxseed and water. This will help the coating stick just like eggs do. Zucchini is just the start! You can use eggplant if you want a meaty chip. Slice it thin, just like the zucchini. Yellow squash is another tasty option, adding a slight sweetness. Why not create a mixed chip platter? Combine zucchini, eggplant, and squash. This colorful mix will impress your guests and add variety to your snack time! For the full recipe, check out the complete guide. To keep your zucchini chips crispy, try these best practices: - Cool Completely: Let the chips cool fully before storing. This step helps reduce moisture. - Use Airtight Containers: Place chips in a container with a tight seal. This keeps air out and maintains crispness. - Avoid Stacking: Layering can cause chips to become soggy. Instead, store them in a single layer if possible. - Store at Room Temperature: Keep in a cool, dry place. Do not refrigerate, as this can introduce moisture. When you want to enjoy your leftover chips, reheating can help restore their crunch. Here are some methods: - Oven Method: Preheat your oven to 350°F (175°C). Spread the chips on a baking sheet. Heat for about 5-10 minutes, watching closely to avoid burning. - Air Fryer Method: If you have an air fryer, this is a great option. Set it to 350°F (175°C) and heat the chips for 3-5 minutes. This method revives the crunch. - Microwave Caution: While you can use a microwave, it may make the chips soft. Use this method only if you have no other choice. Following these tips helps keep your baked Parmesan zucchini chips delicious and crunchy! For the full recipe, check out the earlier sections. Yes, you can prepare zucchini chips in advance. Slice the zucchinis and coat them. Place the chips on a baking sheet, but do not bake them yet. Cover with plastic wrap and refrigerate for up to 24 hours. When you're ready, bake them straight from the fridge. This saves time and keeps them fresh. To reheat your chips, use the oven or an air fryer. Preheat the oven to 350°F (175°C) and bake for about 10 minutes. This helps restore their crispiness. If using an air fryer, heat at 350°F (175°C) for 5-7 minutes. Both methods keep the chips crunchy and tasty. Absolutely! Air frying is a great option. After coating the zucchini, place them in a single layer in your air fryer basket. Set the temperature to 375°F (190°C) and cook for 10-12 minutes. Shake the basket halfway through to ensure even cooking. This method makes the chips super crispy and delicious. Yes, these chips are a healthy snack choice. Zucchini is low in calories and high in vitamins. Each serving has about 120 calories, depending on the amount of cheese used. They provide fiber and essential nutrients, making them a great alternative to regular chips. Enjoy guilt-free snacking with this tasty recipe! For the full recipe, check [Full Recipe]. This blog post laid out how to make baked Parmesan zucchini chips. You saw the key ingredients, tools needed, and the steps to create this tasty snack. I shared tips for achieving the best crunch and suggested fun variations to try. Storing and reheating guidelines help you keep your chips fresh. Enjoy making these easy, fun snacks that can fit many diets and preferences. Don’t hesitate to experiment and find your favorite flavor!](https://therecipehatch.com/wp-content/uploads/2025/07/f8d3b043-937d-4202-b98d-30919e56a3eb.webp)
Want a snack that’s both tasty and healthy? Try my Baked Parmesan Zucchini Chips! These chips are crispy, flavorful, and easy to make. With just a few simple ingredients and steps, you’ll have a delicious treat that satisfies your cravings without the guilt. Perfect for movie nights, parties, or even a midday munch. Let’s dive into this crunchy delight and elevate your snacking game!
Ingredients
List of Essential Ingredients
– 2 medium zucchinis, sliced into 1/4-inch rounds
– 1 cup grated Parmesan cheese
– 1 cup panko breadcrumbs
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– 2 large eggs, beaten
– Olive oil spray
Gather these ingredients before you start. The zucchini is the star. Choose firm zucchinis for the best texture. Grated Parmesan cheese adds a rich flavor. Panko breadcrumbs give a great crunch. The garlic powder and onion powder add depth to each bite. Dried oregano brings an Italian touch. If you like heat, add red pepper flakes. Don’t forget salt and pepper to enhance taste.
Suggested Cooking Equipment
– Baking sheet
– Parchment paper
– Mixing bowls
– Shallow dish for coating
You need a baking sheet to hold the chips. Parchment paper helps prevent sticking. Mixing bowls are for preparing the coating and egg wash. A shallow dish makes coating easier. Having these tools ready makes cooking smooth and fun.
Nutritional Information
– Calories: Approximately 150 per serving
– Protein: 6g
– Fat: 9g
– Carbohydrates: 12g
These chips can fit into a balanced diet. They’re a great snack option. The recipe serves four, so share with friends or family. Each serving provides good protein and flavor without many carbs. Enjoy knowing you are munching on something healthy!
Step-by-Step Instructions
Prepping the Zucchini
First, preheat your oven to 425°F (220°C). This temperature helps make the chips crispy. While it heats, get a baking sheet and line it with parchment paper. This will stop the chips from sticking. Next, take two medium zucchinis. Slice them into 1/4-inch rounds. Try to keep the slices even. This way, they cook at the same time.
Mixing the Coating
Now, let’s mix the coating. In a shallow bowl, combine one cup of panko breadcrumbs, one cup of grated Parmesan cheese, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of dried oregano, and optional red pepper flakes. Add salt and pepper to taste. Mix everything well. In another bowl, whisk two large eggs. This will be our egg wash.
Coating the Zucchini Chips
Take each zucchini slice and dip it into the egg wash. Let any extra egg drip off. Then, coat it in the breadcrumb mix. Press gently to make sure the coating sticks. This step is key for a tasty crunch. Place the coated zucchini chips in a single layer on the baking sheet. Lightly spray the top with olive oil for extra crunch and flavor.
Baking Instructions
Now it’s time to bake! Put the baking sheet in the oven. Bake the chips for about 20 to 25 minutes. Keep an eye on them. You want them golden brown and crispy. Once done, take them out and let them cool for a few minutes. The chips are now ready for you to enjoy! For the full recipe, check out the link provided.
Tips & Tricks
Achieving the Perfect Crunch
To get that perfect crunch, panko breadcrumbs are key. They are light and airy. This texture creates a great crisp when baked. Regular breadcrumbs can make the chips dense. So, stick with panko for this recipe.
Using olive oil spray is also important. It helps the chips brown nicely. Spray lightly on the tops before baking. This step makes a big difference in crispiness.
Timing and Temperature Recommendations
For the best results, set your oven to 425°F (220°C). This temperature helps the chips cook evenly. If your oven runs hot, check them a bit earlier.
The thickness of your zucchini slices affects cooking time. If you cut them thinner than 1/4 inch, they may cook faster. Adjust the time as needed to avoid burning.
Serving Suggestions
These chips pair well with many dips. Try marinara or ranch for a tasty combo. The flavors of the dips really enhance the chips.
For plating, arrange them on a colorful plate. Add some fresh herbs like parsley for a nice touch. This makes your snack look even more inviting. For more ways to enjoy zucchini, check out the Full Recipe!
Variations
Flavoring Options
You can make your baked Parmesan zucchini chips even more fun by trying different spices. Italian herbs work great for a classic taste. You might also enjoy adding smoked paprika for a subtle smoky flavor. Mix and match to find your favorite blend!
Different cheese types can also change the game. Cheddar adds a sharp bite, while mozzarella brings a creamy touch. Feel free to experiment with what you have on hand.
Dietary Adjustments
If you need a gluten-free option, replace panko breadcrumbs with almond flour or crushed gluten-free crackers. Both will still give you that satisfying crunch without the gluten.
For those following a vegan diet, you can swap out the eggs. Use a mixture of ground flaxseed and water. This will help the coating stick just like eggs do.
Additional Vegetable Options
Zucchini is just the start! You can use eggplant if you want a meaty chip. Slice it thin, just like the zucchini. Yellow squash is another tasty option, adding a slight sweetness.
Why not create a mixed chip platter? Combine zucchini, eggplant, and squash. This colorful mix will impress your guests and add variety to your snack time!
For the full recipe, check out the complete guide.
Storage Info
Storing Leftovers
To keep your zucchini chips crispy, try these best practices:
– Cool Completely: Let the chips cool fully before storing. This step helps reduce moisture.
– Use Airtight Containers: Place chips in a container with a tight seal. This keeps air out and maintains crispness.
– Avoid Stacking: Layering can cause chips to become soggy. Instead, store them in a single layer if possible.
– Store at Room Temperature: Keep in a cool, dry place. Do not refrigerate, as this can introduce moisture.
Reheating Guidelines
When you want to enjoy your leftover chips, reheating can help restore their crunch. Here are some methods:
– Oven Method: Preheat your oven to 350°F (175°C). Spread the chips on a baking sheet. Heat for about 5-10 minutes, watching closely to avoid burning.
– Air Fryer Method: If you have an air fryer, this is a great option. Set it to 350°F (175°C) and heat the chips for 3-5 minutes. This method revives the crunch.
– Microwave Caution: While you can use a microwave, it may make the chips soft. Use this method only if you have no other choice.
Following these tips helps keep your baked Parmesan zucchini chips delicious and crunchy! For the full recipe, check out the earlier sections.
FAQs
Can I make these zucchini chips ahead of time?
Yes, you can prepare zucchini chips in advance. Slice the zucchinis and coat them. Place the chips on a baking sheet, but do not bake them yet. Cover with plastic wrap and refrigerate for up to 24 hours. When you’re ready, bake them straight from the fridge. This saves time and keeps them fresh.
What is the best way to reheat crispy zucchini chips?
To reheat your chips, use the oven or an air fryer. Preheat the oven to 350°F (175°C) and bake for about 10 minutes. This helps restore their crispiness. If using an air fryer, heat at 350°F (175°C) for 5-7 minutes. Both methods keep the chips crunchy and tasty.
Can I air fry these zucchini chips instead?
Absolutely! Air frying is a great option. After coating the zucchini, place them in a single layer in your air fryer basket. Set the temperature to 375°F (190°C) and cook for 10-12 minutes. Shake the basket halfway through to ensure even cooking. This method makes the chips super crispy and delicious.
Are Baked Parmesan Zucchini Chips healthy?
Yes, these chips are a healthy snack choice. Zucchini is low in calories and high in vitamins. Each serving has about 120 calories, depending on the amount of cheese used. They provide fiber and essential nutrients, making them a great alternative to regular chips. Enjoy guilt-free snacking with this tasty recipe! For the full recipe, check [Full Recipe].
This blog post laid out how to make baked Parmesan zucchini chips. You saw the key ingredients, tools needed, and the steps to create this tasty snack. I shared tips for achieving the best crunch and suggested fun variations to try. Storing and reheating guidelines help you keep your chips fresh. Enjoy making these easy, fun snacks that can fit many diets and preferences. Don’t hesitate to experiment and find your favorite flavor!
![- 2 medium zucchinis, sliced into 1/4-inch rounds - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 large eggs, beaten - Olive oil spray Gather these ingredients before you start. The zucchini is the star. Choose firm zucchinis for the best texture. Grated Parmesan cheese adds a rich flavor. Panko breadcrumbs give a great crunch. The garlic powder and onion powder add depth to each bite. Dried oregano brings an Italian touch. If you like heat, add red pepper flakes. Don't forget salt and pepper to enhance taste. - Baking sheet - Parchment paper - Mixing bowls - Shallow dish for coating You need a baking sheet to hold the chips. Parchment paper helps prevent sticking. Mixing bowls are for preparing the coating and egg wash. A shallow dish makes coating easier. Having these tools ready makes cooking smooth and fun. - Calories: Approximately 150 per serving - Protein: 6g - Fat: 9g - Carbohydrates: 12g These chips can fit into a balanced diet. They're a great snack option. The recipe serves four, so share with friends or family. Each serving provides good protein and flavor without many carbs. Enjoy knowing you are munching on something healthy! First, preheat your oven to 425°F (220°C). This temperature helps make the chips crispy. While it heats, get a baking sheet and line it with parchment paper. This will stop the chips from sticking. Next, take two medium zucchinis. Slice them into 1/4-inch rounds. Try to keep the slices even. This way, they cook at the same time. Now, let’s mix the coating. In a shallow bowl, combine one cup of panko breadcrumbs, one cup of grated Parmesan cheese, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of dried oregano, and optional red pepper flakes. Add salt and pepper to taste. Mix everything well. In another bowl, whisk two large eggs. This will be our egg wash. Take each zucchini slice and dip it into the egg wash. Let any extra egg drip off. Then, coat it in the breadcrumb mix. Press gently to make sure the coating sticks. This step is key for a tasty crunch. Place the coated zucchini chips in a single layer on the baking sheet. Lightly spray the top with olive oil for extra crunch and flavor. Now it’s time to bake! Put the baking sheet in the oven. Bake the chips for about 20 to 25 minutes. Keep an eye on them. You want them golden brown and crispy. Once done, take them out and let them cool for a few minutes. The chips are now ready for you to enjoy! For the full recipe, check out the link provided. To get that perfect crunch, panko breadcrumbs are key. They are light and airy. This texture creates a great crisp when baked. Regular breadcrumbs can make the chips dense. So, stick with panko for this recipe. Using olive oil spray is also important. It helps the chips brown nicely. Spray lightly on the tops before baking. This step makes a big difference in crispiness. For the best results, set your oven to 425°F (220°C). This temperature helps the chips cook evenly. If your oven runs hot, check them a bit earlier. The thickness of your zucchini slices affects cooking time. If you cut them thinner than 1/4 inch, they may cook faster. Adjust the time as needed to avoid burning. These chips pair well with many dips. Try marinara or ranch for a tasty combo. The flavors of the dips really enhance the chips. For plating, arrange them on a colorful plate. Add some fresh herbs like parsley for a nice touch. This makes your snack look even more inviting. For more ways to enjoy zucchini, check out the Full Recipe! {{image_2}} You can make your baked Parmesan zucchini chips even more fun by trying different spices. Italian herbs work great for a classic taste. You might also enjoy adding smoked paprika for a subtle smoky flavor. Mix and match to find your favorite blend! Different cheese types can also change the game. Cheddar adds a sharp bite, while mozzarella brings a creamy touch. Feel free to experiment with what you have on hand. If you need a gluten-free option, replace panko breadcrumbs with almond flour or crushed gluten-free crackers. Both will still give you that satisfying crunch without the gluten. For those following a vegan diet, you can swap out the eggs. Use a mixture of ground flaxseed and water. This will help the coating stick just like eggs do. Zucchini is just the start! You can use eggplant if you want a meaty chip. Slice it thin, just like the zucchini. Yellow squash is another tasty option, adding a slight sweetness. Why not create a mixed chip platter? Combine zucchini, eggplant, and squash. This colorful mix will impress your guests and add variety to your snack time! For the full recipe, check out the complete guide. To keep your zucchini chips crispy, try these best practices: - Cool Completely: Let the chips cool fully before storing. This step helps reduce moisture. - Use Airtight Containers: Place chips in a container with a tight seal. This keeps air out and maintains crispness. - Avoid Stacking: Layering can cause chips to become soggy. Instead, store them in a single layer if possible. - Store at Room Temperature: Keep in a cool, dry place. Do not refrigerate, as this can introduce moisture. When you want to enjoy your leftover chips, reheating can help restore their crunch. Here are some methods: - Oven Method: Preheat your oven to 350°F (175°C). Spread the chips on a baking sheet. Heat for about 5-10 minutes, watching closely to avoid burning. - Air Fryer Method: If you have an air fryer, this is a great option. Set it to 350°F (175°C) and heat the chips for 3-5 minutes. This method revives the crunch. - Microwave Caution: While you can use a microwave, it may make the chips soft. Use this method only if you have no other choice. Following these tips helps keep your baked Parmesan zucchini chips delicious and crunchy! For the full recipe, check out the earlier sections. Yes, you can prepare zucchini chips in advance. Slice the zucchinis and coat them. Place the chips on a baking sheet, but do not bake them yet. Cover with plastic wrap and refrigerate for up to 24 hours. When you're ready, bake them straight from the fridge. This saves time and keeps them fresh. To reheat your chips, use the oven or an air fryer. Preheat the oven to 350°F (175°C) and bake for about 10 minutes. This helps restore their crispiness. If using an air fryer, heat at 350°F (175°C) for 5-7 minutes. Both methods keep the chips crunchy and tasty. Absolutely! Air frying is a great option. After coating the zucchini, place them in a single layer in your air fryer basket. Set the temperature to 375°F (190°C) and cook for 10-12 minutes. Shake the basket halfway through to ensure even cooking. This method makes the chips super crispy and delicious. Yes, these chips are a healthy snack choice. Zucchini is low in calories and high in vitamins. Each serving has about 120 calories, depending on the amount of cheese used. They provide fiber and essential nutrients, making them a great alternative to regular chips. Enjoy guilt-free snacking with this tasty recipe! For the full recipe, check [Full Recipe]. This blog post laid out how to make baked Parmesan zucchini chips. You saw the key ingredients, tools needed, and the steps to create this tasty snack. I shared tips for achieving the best crunch and suggested fun variations to try. Storing and reheating guidelines help you keep your chips fresh. Enjoy making these easy, fun snacks that can fit many diets and preferences. Don’t hesitate to experiment and find your favorite flavor!](https://therecipehatch.com/wp-content/uploads/2025/07/f8d3b043-937d-4202-b98d-30919e56a3eb-300x300.webp)